For the spice mix: 

1. Mix the spices together and grind in either a spice mill or a mortar and pestle.
2. Place in a small bowl and set aside.

For the beef:

1. Take the meat out of the fridge and bring to room temperature.
2. Add a cup of boiling water to the dry spice mix, along with the dried mushroom, bay leaves, 1 vegetable broth cube, juniper berries. Put aside and let it soak.
3. Clean and cut the meat in squares, 3×3 cm.
4. Sear the meat in small batches in a hot pan to get a bit of colour on the surface. Transfer the meat to a casserole. Clean the frying pan between each batch by adding a bit of hot water. Bring the water to a boil, then pour into the casserole.
5. Fry the onion until soft, then add it to the casserole.
6. Add the mix that has soaked in the teacup. Just about cover the meat with water, put on a lid and let simmer. Adjust your salt by adding some soy sauce. Stir occasionally. It might take a while to get the meat soft.
7. Remove the lid if you want to reduce the liquid level. Add the beans. If you let the beans cook until they split, the stew gets thicker. If you like your beans whole, you can prepare with a little flour (or cornstarch) at the end before serving.
8. Open the red wine. Set the table, light the candles and your fireplace, prepare a crunchy salad as a starter. Serve with potato mash made from scratch. Or boiled potatoes.
9. Serve with blackcurrant jam or lingonberry mash or pickled gherkin, enough time and good company. Enjoy a cozy evening at the fireplace!