Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each).

Heat the olive oil in a large skillet set over high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker and repeat until all of the meat has been browned.

Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes.

Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously.

Tie the fresh thyme and rosemary together using cooking twine and transfer them to the slow cooker.

Return the skillet to medium-high heat. Pour a small amount of red wine into the skillet and scrape up any browned bits.

Add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and heat until warmed through.

Add the chopped carrots, mushrooms, celery, canned tomatoes, and sun-dried tomatoes to the slow cooker and carefully pour the red wine mixture on top.

Cover and cook on low for 6-8 hours or high for 4-5 hours.

Add the pearl onions about 30 to 60 minutes before serving.

Mix the cornstarch and cold water in a small bowl, then add it to the stew about 15 minutes before serving.

Remove the bundle of herbs and season with additional salt and black pepper to taste. Serve hot over buttered noodles or mashed potatoes.

Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each). Preheat the oven to 350°F (180°C).

Tie the fresh thyme and rosemary together using cooking twine.

Heat the olive oil in a large heavy-bottomed pot or oven-safe Dutch oven set over high heat. Working in batches, brown the beef on all sides about 3-4 minutes per batch. Transfer the browned beef to a clean plate and repeat until all of the meat has been browned. Set aside.

Return the pot to medium heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously. Remove the onions to a clean bowl and set aside.

Add the mushrooms and two tablespoons of butter, cooking for 5 minutes or until golden. Remove to the same bowl as the onions and garlic.

Add a small amount of the red wine into the pot to deglaze, scraping up any browned bits. Then add the rest of the red wine, marsala wine, beef broth, and tomato paste, whisk gently to combine and bring to a simmer.

Add the seared beef, bundle of herbs, caramelized onions and garlic, sautéed mushrooms, carrots, celery, canned tomatoes, sun-dried tomatoes, and pearl onions. Mix well to combine.

For the oven method, bring to a simmer, then cover and transfer the pot to the oven for approximately 2-3 hours. At the end of cooking, carefully stir in the cornstarch slurry to thicken.

For the stovetop method, bring to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, stirring every 10-20 minutes. At the end of cooking, carefully stir in the cornstarch slurry to thicken, or simmer uncovered until the desired thickness is reached.

Remove the bundle of herbs and season with additional salt and black pepper to taste. Serve hot over buttered noodles or mashed potatoes.