1 Rinse the beef, pat dry and cut into bite-sized cubes. Peel the onions and dice.
2 Heat the clarified butter in a large pot and brown the beef pieces in it in portions. Sprinkle with paprika. Remove the beef from the pan and set aside.
3 Saute the onions in the same pan, stir in the tomato paste and pour the beef broth. Add the fried beef, the bay leaf, coarsely crushed chile pepper, cumin and juniper berries. Simmer over medium heat for about 1½ hours.
4 Meanwhile, peel, rinse and cut the potatoes into chunks. Peel the carrot and cut into 1-2 cm (approximately ½ inch) thick slices. Peel the celery, and pluck the leaves. Chop the celery coarsely.
5 Add the potatoes, carrots and celery with greens into the stew after about 1 hour cooking time. Season the finished stew with salt and pepper. Rinse the parsley, shake dry and chop coarsely. Sprinkle the parsley over the stew. Serve with a fresh white bread.