Preheat oven to 300°F
In a large Dutch oven, heat a couple tablespoons of oil.
Combine the dredge ingredients in a ziplock bag and working in handfuls, dredge the beef, shaking off excess, and browning in batches.
Remove from the pot and continue to cook in batches, until all the beef is browned. (You may have to add the odd drizzle of oil.)
Add a drizzle of oil to the pot and then add the mushrooms and parsnips/carrots and sauté until the mushrooms start to brown.
Cover the pearl onions with boiling water and let sit for 5 minutes. Cut off the ends and squeeze the pearl onions out of their skins. Cut each in half.
Add the pearl onions to the pot. (Note if you don’t have or want pearl onions, use 1 large onion chopped and added with the mushrooms, and sauté until translucent.)
Deglaze the bottom of the pot with about 1 cup of wine.
Let simmer down for a minute, stirring a bit.
Add the beef back into the pot and add the potatoes, mushrooms, parsnips/carrots, and the rest of the wine.
In a small mortar place the juniper berries and peppercorns, crushing lightly and put into a sachet.
Add the sachet, the herb bouquet, and remaining seasonings to the pot and stir to mix.
Add the dijon mustard, Worcestershire sauce, and bay leaves, stirring again to mix. Top off with beef stock if needed, so everything is just covered.
Place the lid on the Dutch oven and cook in oven for 2 hours.
