Straight from the Book Club Kit for Current of Darkness. (This recipe is adapted from today’s Food & Wine for easier sourcing of modern day ingredients and temperature settings.)

This recipe can be made the same day, or days ahead for convenience. Serve with french bread or rolls and butter for a group of about ten to twelve people.

Ingredients:

• 2 Tablespoons olive oil

• 3 - 4 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces

• 1 teaspoon black pepper

• 1 1/2 teaspoons kosher salt, divided

• 12 ounces cremini mushrooms, quartered

• 2 cups sliced red onion (from 1 red onion)

• 5 medium carrots, cut diagonally into 1/2-inch pieces

• 1 cup dry red wine (or stock if not using wine)

• 3 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 dijon mustard

• 1 Tablespoon red wine vinegar

• 2 Tablespoons thinly sliced fresh chives (optional)

Directions:

Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to Dutch oven and cook until well browned on two sides, 3 to 4 minutes per side.

Transfer browned beef to a plate. Repeat with remaining beef. Set beef aside.

Add mushrooms to Dutch oven and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. 

Add red onion and carrots to Dutch oven. Cook, stirring occasionally, until 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 bottom of Dutch oven.

Stir in red wine or stock, beef, herb bundle, bay leaves, remaining 2 cups red wine or 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 20-30 minutes.

Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundle and bay leaves. 

Ladle stew into bowls and sprinkle with chives directly before serving.