Instructions
- Marinate the Beef in Pinot Noir overnight in the refrigerator.
- Remove Beef from marinade and pat dry. Reserve the marinade.
- Heat Duck Fat in a large Dutch oven over medium-high heat. Cook Pancetta until crispy, then remove and set aside.
- Brown the Beef in batches in the same Dutch oven, then set aside.
- Add Yellow Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 10-12 minutes.
- Add Garlic and cook for 1 minute more.
- Stir in Tomato Paste and cook for 2 minutes.
- Deglaze the pot with Cognac, scraping up any browned bits from the bottom. Reduce until almost dry.
- Add the reserved Red Wine marinade and reduce by half.
- Return the Beef and Pancetta to the Dutch oven. Add Beef Stock and Bouquet Garni.
- Bring to a boil, then reduce heat to low, cover, and simmer for 4-5 hours, or until the Beef is extremely tender.
- In a separate pan, sauté Pearl Onions and Cremini Mushrooms in a little Duck Fat until browned.
- Remove Bouquet Garni. Stir in Pearl Onions and Mushrooms into the stew.
- Whisk in cold Butter, one cube at a time, to emulsify the sauce. Season with Fleur de Sel and Freshly Ground Black Pepper to taste.
- Serve hot.
