Beef Roulade Stew
Rinse meat, pat dry and cut each piece in half to create slices for 8 roulades. Spread slices with mustard. Peel and mince onion, sprinkle onto meat. Cut cucumber into sticks. Add two slices of bacon and a few cucumbers onto meat. Roll up meat and secure with kitchen twine.
Peel and dice beets. Peel and dice shallots. Rinse, dry and mince celery. Rinse, dry and mince leek.
Preheat the oven to 160°C (approximately 320°F).
Season roulades with salt and pepper. Heat oil in a dutch oven and brown roulades on all sides. Remove, set aside and add beets, shallots and celery. Add leek and stir in tomato paste. Deglaze with wine, add some broth and return roulades to pot. Bake for about 2 hours. Approximately 30 minutes before the end of cooking, add bay leaf, pressed-juniper berries and peppercorns in a spice pack.
Remove and discard sice sack and stir in crème fraîche. Season with salt and pepper and serve.