Porter Stew with Juniper and Blackcurrant Cream Sauce

Trim any sinews from the beef and cut it into large stew-sized pieces.

In a pot with a splash of oil, brown the meat in batches over high heat. Season with salt and pepper, then set the meat aside.

Prepare the vegetables: slice the garlic, cut the onions into wedges, and chop the carrots into large pieces.

Return the browned meat to the pot along with the chopped vegetables.

Pour in the porter, concentrated blackcurrant juice, and concentrated veal stock.

Add white peppercorns, juniper berries, and salt to the pot.

Bring the stew to a boil, then lower the heat and let it simmer for 2-3 hours until the meat is tender.

Once the meat is tender, strain 7 dl of the broth into a separate saucepan.

Whisk the sour cream into the strained broth. Add the trumpet mushrooms.

Bring the sauce to a simmer and let it cook until it has thickened. Season to taste with salt.

Serve the stew meat and vegetables with boiled potatoes.

Generously pour the cream sauce over the meat and potatoes. Garnish with parsley if desired.