1. In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours. 2. Remove beef; sprinkle with flour and set aside. 3. Strain marinade through sieve into bowl, pressing solids; set marinade aside. 4. In skillet, heat oil over medium-high heat; brown beef in batches. 5. Transfer to bowl. 6. Add 1 tbsp butter to pan. 7. Stir in sugar, cook until deep nutty brown. 8. Stir in reserved marinade and stock, averting eyes to avoid splatters. 9. Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 ½ hours. 10. Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes. 11. With slotted spoon, transfer to stew. 12. Add mushrooms to skillet; simmer for 10 minutes. 13. Serve sprinkled with parsley. 14. Popovers-----------------.
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