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Slow-Cooker Classic Beef Stew


Active Time : 40 minutes
Total Time : 7 hours 55 minutes

Makes 6 servings


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
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 1/2 cups beef stock, divided
2 tablespoons all-purpose flour
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



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