Beef Stew with Carrots and Fresh Herbs

Name: Beef Stew with Carrots and Fresh Herbs
Ingredients: 2 tablespoons canola oil; 3 pounds boneless beef stew meat, preferably chuck, cut into 1- to 1 1/2-inch cubes; Kosher salt and freshly ground black pepper; 2 medium yellow onions, cut into thin slices; 1 bottle dry red wine; 1/4 cup red wine vinegar; 4 cups enriched beef stock; 1/4 cup smooth Dijon mustard; 12 small parsnips, peeled; 4 tablespoons unsalted butter, divided; 1 tablespoon dark-brown sugar; 2 bay leaves; 12 small carrots, peeled; 2 tablespoons extra-virgin olive oil; 1 cup shelled peas; Parsley for garnish; Chives for garnish