2.25 lbs of La Cense Beef for Kabobs, 1 bottle red wine,    2 oz pancetta cut into small rectangles, 2 tablespoons olive oil, 1 large onion chopped into 1 inch pieces, 1 large carrot cut into 1 inch pieces, 1/2 celery rib cut into 1 inch pieces, 4 cloves of garlic fine sliced,  1/4 teaspoon oregano, 1/8 teaspoon fennel, 1/4 teaspoon thyme,  1 bay leaf, 2 cloves, 1" cinnamon stick, 1/8 teaspoon, peppercorns,    2 tablespoons flour,    1 1/2 tablespoon red wine vinegar,    2 tablespoon pernod, 2 tablespoon port

Preparation

Marinate the beef in red wine overnight. During the marinating process, turn the meat at least once. After marinating, drain the beef and reserve the wine. Dry the meat with a paper towel and season with salt and pepper.    Heat a Dutch oven or any other large heavy bottom pot to medium-high and add olive oil. Add the pancetta to the pot and sauté until golden. Remove pancetta from pan and set-aside.    

Turn the heat up to high and add your cubes of beef. Cook the meat until it is brown on all sides. Remove beef and hold with the pancetta.    Add the vegetables and the spices. Brown lightly. Pour off almost all the fat. Add the flour and allow to brown. Deglaze with the vinegar. Add the red wine from the marinade. Add the meat and the pancetta. Bring to a boil. Cover and lower the temperature.    Then allow the meat to cook very slowly for 3-4 hours. 

Check whether or not the meat is tender by inserting a paring knife into the meat. If the meat still grabs onto the knife it needs more time. But, if the knife pulls away and leaves the meat it should be done. Remove the meat. Strain out the vegetables and hold them.    Skim the sauce of its fat and reduce to a nice sauce consistency. Add the port and the pernod. Reduce again and balance the flavors with a bit of red wine vinegar and salt. Serve with roasted or boiled potatoes.