This hearty meal is an easy complete dinner that is perfect for those busy weeknights.
3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
¼ cup all-purpose flour
2 teaspoons minced garlic (from 2 garlic cloves)
2 teaspoons chopped fresh thyme, plus more for garnish
1 teaspoon chopped fresh rosemary, plus more for garnish
1 teaspoon chopped fresh oregano
1 ½ teaspoons kosher salt
¼ cup olive oil
2 (8 ounce) packages fresh cremini mushrooms, quartered
¾ cup dry red wine
2 cups frozen pearl onions, thawed (from 1 [14.4-ounce] package)
1 ½ cups unsalted beef stock
5 medium carrots, peeled and cut diagonally into 2-inch pieces (about 2 cups)
1 tablespoon sherry vinegar
1 tablespoon Fresh oregano leaves
Place the beef cubes, flour, garlic, thyme, rosemary, oregano, and 1/2 teaspoon of the salt in a large ziplock plastic freezer bag; seal and toss to coat the beef.
Remove the beef from the bag, reserving the flour mixture in the bag. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high; add the beef, in batches if necessary. Cook until browned on all sides, 10 to 12 minutes. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.
Add the mushrooms and remaining 2 tablespoons oil to the reserved drippings in the skillet, and cook, stirring occasionally, until the mushrooms are deep brown and all of the moisture has evaporated from the skillet, 6 to 8 minutes. Add the red wine, stirring to loosen any browned bits from the bottom of the skillet. Add the mushroom mixture to the slow cooker. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the slow cooker, and stir until combined. Cover and cook on LOW until the beef is very tender, about 8 hours. Skim the fat from the cooking liquid, and stir in the vinegar. Garnish with the additional chopped fresh thyme and rosemary and the oregano leaves, if desired.
Thank you to Eating Well for this dinner recipe.