Ingredients

• 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