Slow-Cooker Classic Beef Stew

foodandwine.com

Mel Jobe

2 tablespoons olive oil

2 pounds boneless chuck roast, trimmed and cut into 1 ½-inch pieces

1 teaspoon black pepper

1 ½ teaspoons kosher salt, divided

8 ounces cremini mushrooms, quartered

2 cups sliced red onion (from 1 red onion)

3 medium carrots, cut diagonally into ½-inch pieces

6 garlic cloves, smashed

1 cup dry red wine

1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)

2 bay leaves

12 ounces baby gold potatoes (cut any larger potatoes in half)

2 ½ cups beef stock, divided

2 tablespoons all-purpose flour

10 ounces frozen pearl onions (about 1 ¾ cups), thawed

2 tablespoons whole-grain mustard

1 tablespoon red wine vinegar

2 tablespoons thinly sliced fresh chives

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