Preparation

• Begin by cleaning the beef cheeks. Rinse them and pat dry.
• If not already done by the butcher, remove the tougher subcutaneous fat, while leaving the softer fat intact. The latter enhances the flavor and tenderness of the meat during cooking.
• Season the beef cheeks with a generous amount of mixed peppercorn, massaging it into the meat. Let it rest for a few minutes as you prepare the other ingredients for the marinade.

Marinade

• While the beef cheeks are resting, roughly chop 1 medium onion, 1 carrot, and 1 clove of garlic. Combine these vegetables in a large bowl with the beef cheeks, crushed juniper berries, clove, and rosemary sprigs.
• Pour in enough wine to completely cover the meat. Mix well, cover the bowl with plastic wrap, and let it marinate for between 8 and 24 hours in the refrigerator.

Cooking the Stew

• After the marinade, separate the wine (save it for later use) from the other ingredients. Heat the saved wine in a pot until it starts to simmer.
• Meanwhile, place the marinated ingredients into a Dutch oven with olive oil, and cook on low heat until the vegetables are soft and translucent.
• Mix in the double concentrated tomato paste.
• Add the marinated beef cheeks to the Dutch oven and cook, stirring occasionally, until all the meat is browned on all sides.
• Next, pour in the heated wine, increase the heat, and bring the mixture to a simmer. Once it starts simmering, cover the Dutch oven with the lid, reduce the heat to the lowest setting, and let it cook for approximately 3.5 hours, or until the meat is tender and thoroughly cooked.

Preparing the Sauce and Final Touches

• When the beef cheeks are tender and fully cooked, remove them from the cooking liquid and set them aside in a covered pot.
• Blend the remaining vegetables with the wine, then strain the mixture through a sieve to create a smooth sauce.
• Return the sauce to the heat, cooking it over high heat until it thickens into a creamy gravy.
• Once the sauce is reduced, lower the heat to a simmer, add the cooked meat, and season with salt to taste.
• Let it cook for an additional 10 minutes, covered, to allow the flavors to meld. Serve the stew hot with mashed potatoes.