Heat half of the butter in large pot or Dutch oven.
2. Step
Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.
3. Step
In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.
4. Step
Add in the beer.
5. Step
With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavour the stock.
6. Step
Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper.
7. Step
Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.
