Beef Stew with Red Currant Jelly and Cream

Ingredients

• 4 pounds well-trimmed beef chuck, cut into 1-inch cubes
• 3 celery ribs, coarsely chopped
• 2 large carrots, coarsely chopped
• 2 medium onions, coarsely chopped
• 1 1/2 cups dry red wine
• 2 bay leaves
• 1 1/2 tablespoons juniper berries
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 1/4 cup peanut oil
• 1/4 cup all-purpose flour
• 1/4 cup red wine vinegar
• 1/4 cup tomato paste
• 1 quart chicken stock or low-sodium broth
• 3/4 cup red currant jelly
• Salt and freshly ground pepper
• 1/2 cup heavy cream
• Spaetzle with Gruyère and Caramelized Onions

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