Beef Stewed in Beer and Vegetables from Austria

This one was really fun to make! I got it from Real Stew by Clifford R. Wright

6 thick slices of bacon
3 medium onions, sliced 1/4" thick
 3 medium carrots, sliced
1 leek, sliced lengthwise and then sliced 1/4" thick
2 medium turnips, peeled and sliced 1/4" thick
 12 black peppercorns
6 juniper berries, slightly crushed
6 sprigs parsley
2 bay leaves
6 slices lemon zest
4 lbs beef round, cut into 8 pieces
2 bottles lager beer (I used Becks, but whatever as long as it's Bavarian, Austrian or Czech)
Salt and pepper to taste
2 T butter
2 T flour

In a deep, heavy casserole, layer the bacon, onion, carrots, leek,
and turnip.  Sprinkle over the next five ingredients, then place the beef pieces over everything.  Add enough beer to barely cover the meat, and season with salt and pepper.  Bring to a boil, then simmer for around four hours until the beef is tender.  It should pull apart with a fork. 

Remove the meat and keep warm in a low oven.  Strain out 2 cups of the broth, discarding the rest, as well as the vegetables. 

Melt the butter, and add the flour, mixing thoroughly.  Add The reserved stock, and simmer over medium heat until it becomes a smooth gravy. Taste, and correct the seasonings if necessary.  Pour over the meat, and serve with potatoes and a hot vegetable.