Lamb stew with juniper berries - FAIL

http://www.theperfectpantry.com/2008/11/juniper-berries.html

1 -  Ben liked this a lot, I was less enthralled. It's a perfectly good stew, but it has a few strikes against it. One is that it does not use significantly different main ingredients from the Irish Mutton Stew recipe I already have, which I like quite a lot. The purpose of the recipes I develop is to have enough variety that uses seasonal and local foods without too much repetition of similar dishes. If this stew had significantly different main ingredients that were available at other times of the year (like asparagus or green beans), it would be worthwhile. Second, I try to avoid use tomato paste in my stews, for no other reason than it is a personal preference (this may change if I start making my own pastes).

1 lb boneless lamb shoulder stew meat, cut into 1" cubes
Salt and pepper
2 Tbsps olive oil
1 large shallot, peeled and minced
2 garlic cloves, minced
1 Tbsp flour
1 Tbsp tomato paste
1/4 cup red wine
2 cups beef broth
3 medium red potatoes, peeled and cut into 1" cubes
1 large carrot, peeled and cut into1/2-inch rounds
4 juniper berries
1 bay leaf

1. Season the lamb with salt and pepper. 
2. In a heavy stew pot, heat 2 Tbsps olive oil over medium-high heat, and brown the meat on all sides.
3. With a slotted spoon, transfer meat to a plate. 
4. Lower heat to medium and sauté shallots and garlic until soft. 
5. Stir in the flour and cook for two minutes. 
6. Stir in the tomato paste. 
7. Add the wine and deglaze the pot, scraping to incorporate the browned bits into the liquid. 
8. Stir in the beef broth. 
9. Return meat to pot, adding potatoes, carrots, juniper berries, and bay leaf. 
10. Bring to the boil, then cover pot and simmer for 2 hours.