On New Scandinavian Cooking, we used beaver meat for this dish. You may equally well use venison or mutton. It is rather extravagant to use real champagne in cooking. The advantage is that one only uses a little for the pot, and the cook (and guests) get to drink the rest. You can also use a cheaper sparkling wine or just a dry white wine.
Brown the meat in butter and oil. Season with salt and pepper. Set aside. Slice the potatoes, parsnips, carrots, onions, and garlic, and brown the vegetables together with the mushrooms. Add the meat. Add the beer, and cover the rest of the stew with water. Add the stock cube and make sure it dissolves completely. […]
What is really nice about this dish is that all the vitamins and minerals stay in the pot. And I guarantee that it makes fantastic bullion! Personally, I think that potatoes are not necessary since the stew already contains the root vegetables. It can sometimes become a habit to serve potatoes with everything. As for me, I wouldn't do it, especially not in this case.