Ideally you will need a cast iron dutch oven (larger than 10 quartz), however this can also be done in a slow cooker.
In case you don't have clarified butter, it can be simply made using the below recipe. Use 2 sticks (1/2 lbs) of unsalted butter and this will make just under a cup of clarified butter. Half a cup will be for the roux and the other half will be used to sear the beef and sauté the vegetables.
First make the roux. Use the below recipe and make half the amount. Place in the fridge so that it is ready when you need to add it to the stew (at least a few hours).
Place the dutch oven on a stove top and cook all the bacon until most of the fat has been extruded. Remove bacon and place to one side but leave all the fat in the pot.
In a separate fry pan, add a couple of tablespoons of the left over butter and sear the beef on high heat (do not allow to cook through). Make sure to liberally salt and pepper prior to searing. Place seared beef to one side.
In the same frying pan (without removing the juices from the beef), add another couple tablespoons of butter and add the sweet onions, red pearl onions (not the white - the red are not as sweet and the pre-cooking will allow the sugars to come out a little), carrots, celery and garlic. Liberally add salt and pepper and toss ever few minutes on a medium heat for about 10 minutes.
Add the mushrooms, toss and then add the Cognac and flambe until the alcohol has burnt off.
Pre-heat the oven to 260°F.
In the dutch oven, reheat the bacon fat on medium heat if it has cooled. Add the bottle of wine, vegetables, white pearl onions, beef, tomato paste, parsley and thyme. Hand tear the bacon into bits (about 1 inch) and add to stew. Add cayenne pepper and enough beef broth so the liquid covers the vegetables and meat (about 2 cups). Thoroughly stir, turn up the heat and allow to come to a boil on the stove top.
Stir stew once more, place lid on pot and place pot in pre-heated oven for 1.5 hours.
After time, stir stew once more and add in the roux to thicken sauce. Allow to cook for another 1 hour. If the stew is not thickening to your liking, you can allow it to cook for the final 20 minutes in the oven without the lid on.
Serve hot, ladled over thick cut and toasted sourdough bread with a good bottle of Burgundy or Bordeaux wine.
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|Serving Size: 1 Serving (869g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 637 (55%)|
|Amt Per Serving||% DV|
|Total Fat 70.8g||94 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 198.4mg||61 %|
|Sodium 1026.5mg||35 %|
|Potassium 1914.6mg||50 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 42.4g|
|Protein 50.8g||73 %|
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Calories per serving: 1164
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