Peel the onion, carrot and celeriac and cut them into half centimetre pieces.
Cut the beef into two centimetre cubes, fry them in a pan in oil over medium heat and take them out again. Remove the frying fat and dust in a little icing sugar. Stir in the tomato paste, brown a little, deglaze with the port wine and a third of the red wine and let it simmer until it is creamy. Add the remaining wine and let it simmer as well.
Sauté the sliced vegetables in a frying pan over a mild heat in the oil until translucent and add to the pot. Pour on the stock, place a lid on the pan so that there is a gap and let it stew for one to one and a half hours at low heat. After 40 minutes, add the bay leaf with pepper, coriander, allspice and juniper to the sauce.
Pour the sauce through a sieve, removing the bay leaf. Stir the cornstarch with a little cold water until smooth, stir into the boiling sauce and simmer for two minutes. Cut the garlic clove into slices. Cut a strip of peel out of the orange and lemon. Add the garlic, ginger, orange peel and lemon peel, leave to stand for a few minutes and then remove. Add the sauce to the meat, stir in the butter and season with salt and pepper.