Dutch Oven Classic Beef Stew Recipe

• 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 (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)
• 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

1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of the beef to the Dutch oven and cook until well browned on both sides, 3 to 4 minutes per side. Transfer the browned beef to a plate. Repeat with the remaining beef. Set beef aside.
2. Add mushrooms to the Dutch oven and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add the red onion and carrots to the Dutch oven. Cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from the bottom of the Dutch oven.
3. Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into the mixture in the Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes.
4. Stir mushrooms, pearl onions, mustard, and red wine vinegar into the beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundles and bay leaves. Ladle the stew into bowls and sprinkle with chives.

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