Dutch Oven Classic Beef Stew

★★★☆☆

Prep: 45 mins Cook: 75 mins Serves: 6

2 tablespoons olive oil
2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
8 ounces cremini mushrooms, quartered
2 cups sliced red onion (from 1 red onion)
3 medium carrots, cut diagonally into 1/2-inch pieces
6 garlic cloves, smashed
1 cup dry red wine
2 tablespoons all-purpose flour
2 1/2 cups beef stock, divided
1 bundle thyme sprigs (about 4 large) and flat-leaf parsley sprigs (about 2 large), tied with kitchen twine
2 bay leaves
12 ounces baby gold potatoes (cut any larger in half)
10 ounces frozen pearl onions (about 1 3/4 cups), thawed
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
2 tablespoons thinly sliced fresh chives

Heat oil over medium-high. Season beef with pepper and 1 tsp salt. Brown in batches, 3-4 minutes per side. Set aside.
Brown mushrooms 5 minutes; transfer to plate. Cook red onion and carrots 5 minutes. Add garlic 1 minute. Add red wine; cook until almost evaporated, 6-7 minutes.
Whisk flour with 1/2 cup stock; stir into Dutch oven. Add beef, herb bundle, bay leaves, remaining 2 cups stock, and 1/2 tsp salt. Bring to boil; reduce heat, cover, simmer 50 minutes.
Add potatoes; cover and cook 20 minutes. Stir in mushrooms, pearl onions, mustard, and vinegar. Cook uncovered 8-10 minutes. Discard herbs and bay leaves. Sprinkle with chives.

Wine Pairing: Bold Red