Preheat your oven to 325ºF (163ºC).

In a large Dutch oven, heat about 2 tablespoons of bacon grease or avocado oil over medium heat. Add sliced yellow onions, diced carrots, diced celery, and mushrooms. Sauté for about 10 minutes until golden brown and fragrant.

Add minced garlic and stir for an additional minute. Incorporate 2 tablespoons of tomato paste and cook for 2 minutes.

Pour in 1 cup of red wine and scrape browned bits. Then add 1 cup of chicken stock, fish sauce (if using), gelatin, thyme, bay leaves, and Worcestershire sauce.

Bring to a gentle boil, add beef chunks, ensuring meat is submerged in the liquid. Add more chicken stock if necessary.

Cover and bake for 3 to 4 hours, checking occasionally for tenderness.

Skim off excess fat after cooking. Refrigerate overnight for easier fat removal if desired.

In a separate saucepan, simmer thawed pearl onions in butter or dairy-free alternative for about 20 minutes until tender. Season and set aside.

Reduce 1 cup of pomegranate juice over medium heat for about 10 minutes until syrupy. Whisk in glucomann powder for thickness if desired.

Hollow out cooked pearl onions and fill with caper berries or olives. Serve the stew, topping with pearl onions and drizzling with pomegranate sauce.