How to make it

  • Combine flour, salt, pepper and Ancho Chile pepper in bowl.
  • Toss beef cubes in flour mixture to fully coat. (reserve any flour mixture remaining in bowl to use at end, before serving, to thicken liquid as desired)
  • Melt butter in skillet to medium high heat and fry beef cubes in butter, turning to brown all sides.
  • remove beef from skillet, wrap in aluminum foil and put in warm oven to keep warm.
  • Deglaze skillet with Burgundy.
  • Add beef broth, Juniper berries, terragon, thyme and garlic to skillet.
  • Bring to boil, sprinkle peppercorn medley in skillet and reduce heat to simmer.
  • Continue to simmer for 1 1/2 hours or until liquid is reduced by half.
  • Skim through liquid with sieve spoon/slotted spoon (or any other preferred method) to remove Juniper berries and any strainable particles.
  • Return beef to skillet, add carrot and bell pepper, mix well and continue to simmer for an additional 20 minuets.

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