Beef Bourguignonne

Name: Beef Bourguignonne
Ingredients: 3 1/2 to 4 pounds stew or chuck meat, cut into 1 1/2-inch pieces; 1 tablespoon plus 1/4 teaspoon kosher salt; 1 1/2 teaspoons black pepper; 3 tablespoons canola oil; 1 bottle dry red wine (such as Côtes du Rhône); 1 14.5-ounce can diced tomatoes, drained; 1 14.5-ounce can (3 1/2 cups) low-sodium chicken broth; 1/2 small yellow onion; 1 whole carrot, peeled; 8 cloves garlic, peeled; 1 pound whole carrots, peeled and cut into strips, or baby-cut carrots; 3 tablespoons unsalted butter; 1 pound fresh or frozen pearl onions; 1 pound button mushrooms, sliced