Preheat the oven to 325ºF (163ºC).

In a large Dutch oven, heat bacon grease or avocado oil over medium heat. Add sliced yellow onions, diced carrots, diced celery, and mushrooms. Sauté for about 10 minutes until the onions are soft and caramelized.

Stir in minced garlic and cook for an additional minute. Then, add tomato paste and cook for 2 minutes.

Deglaze the pot with red wine, scrape the bottom, and add chicken stock, fish sauce, gelatin, thyme, bay leaves, and Worcestershire sauce.

Bring to a boil, then reduce to a simmer. Add beef chunks ensuring they are submerged. Add more stock if necessary.

Cover and bake in the oven for 3 to 4 hours until the beef is fork-tender.

Skim excess fat from the surface after removing from the oven.

Simmer thawed pearl onions in butter over medium heat for about 20 minutes until tender.

Reduce pomegranate juice in a separate pan until syrupy, optionally adding glucomann powder.

Hollow out the pearl onions and fill them with caper berries or olives. Plate the stew, drizzle with pomegranate sauce and place the 'eyeballs' on top.