Marinade: In glass or ceramic bowl, combine carrots, celeriac, juniper berries, sage (if using), thyme, cloves, garlic, bay leaves, onion, coriander seeds and peppercorns; add beef, mixing to coat well.

Add wine. Place small plate on top to keep meat submerged. Cover and marinate in refrigerator for 1 week.

Remove beef, shaking off spices; set aside. Remove carrots and celeriac (discard celery, if using); place in Dutch oven. Drain marinade through sieve into bowl, pressing solids; set marinade aside.

In skillet, heat oil over high heat; brown beef in small batches; transfer to Dutch oven.

Reduce heat to medium. Pour off fat from skillet; add 3 tbsp (45 mL) of the butter and sugar; cook, stirring, until nutty brown. Stir in flour; cook, stirring, until mixture is deep brown, 1 to 2 minutes.

Whisk in reserved marinade and salt; bring to boil, whisking constantly. Pour into Dutch oven; bring to boil. Reduce heat, cover, and simmer over low heat, stirring often, or transfer to 325F (160C) oven, until beef is tender, about 1-3/4 hours.

Meanwhile, in skillet, heat remaining butter over medium-high heat; cook mushrooms until browned, about 6 minutes. Add to stew; simmer until sauce is thickened (uncover if necessary), about 10 minutes. Stir in parsley.

Makes 8 servings.