Beef stew with dark beer

The flavors of autumn in all their aromas and colors with this stew. Delicious for a chilly, grey evening.

Preparation

1. Take the meat out of the refrigerator 15 minutes beforehand and let it come to room temperature. In the meantime, clean the carrot, onion and celeriac. Cut the onion in half and into slices and the celeriac and carrot into chunks.
2. Place the pan on a low heat and let it warm up gently. Season the meat with pepper and salt on both sides. Put the butter in the pan and wait until it has completely melted.
   Now put the meat in the pan and fry it for 5 minutes on each side.
3. Remove the meat from the pan with tongs and place it on a deep plate, so you can collect the juices.
4. Now fry the onion in the same butter. When it becomes translucent, add the carrot and celeriac.Stir this through and fry for 2 minutes.
5. Place the meat on top of the vegetables and pour the collected juices over it. Now add the remaining spices and pour in the beer.
   Bring this to a boil over medium-high heat.
6. When it boils, turn the heat source to the lowest possible temperature and let it stew for 2.5 hours. If it still gets too hard, you can occasionally place the lid halfway on the pan to lower the temperature in the pan.
7. Do not forget to remove the cloves and juniper berries before serving. Delicious with the Hasselback potatoes and roasted Brussels sprouts.