Pat dry the beef cubes and season with salt and pepper
Place them on a resting rack to cure at room temperature while you cut all the other vegetables.
Heat up the Hexclad wok or Dutch oven on high heat and add cooking oil
When nice and hot, sear the beef on each sides making sure to not overcrowd the pan. I would highly recommend to work in batches.
Remove the cubes when seared and place them on a resting rack.
Lower the heat of the pan and add the butter.
When melted, add the pancetta lardons and pearl onions and caramelized (5-10 min)
Remove them and let it rest. Discard 1/2 of the melted pancetta fat, keep it to cook eggs or other items.
Add the carrot and beef back to the pot and cook it for 5 minutes or until the carrot is golden brown.
Sprinkle the flour over the meat and cook for a couple minutes.
Deglaze with red wine and stir.
Place the lardons and bacon back in the fat.
Add the beef stock, garlic and herbs and stir one more time.
Cook for 2 hours covered on low heat.
After a couple hours, add the mushrooms and cook for another 2 hours.
Off the heat, mount with the chocolate.
Let it rest for a minimum of 45 min. Reheat when ready to be served.