Beef Stew With Red Currant Jelly And Cream

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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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