If meat is not pre-cut, cut into 1-inch squares. Sprinkle each side generously with salt and pepper.
Bring olive oil to medium-high heat in a large non-stick pan or skillet. Add beef pieces, without crowding the pan. Cook 2-3 minutes until browned. Rotate and brown the other sides for 1-2 minutes. Remove meat from pan and repeat process for rest of beef chuck roast pieces. Note: Do not discard leftover liquids in pan.
Reduce heat to medium and add red wine. Scrape bottom with a wooden spatula to lift up flavor bits on the bottom of the pan. Cook 2-3 minutes to reduce slightly.
Pour red wine mixture into a large slow cooker. Stir in beef broth, tomato paste, and Italian seasoning. Fold in browned stew meat, carrots, celery, onion, and garlic.
Cover and slow cook on LOW for 8-10 hours or HIGH for 4-5 hours.
When beef stew is almost cooked: Cook lentil pasta according to package directions and drain.
Place cooked pasta in bowls and top with beef, vegetables, and some of the broth. Sprinkle with parsley as a garnish.
Notes
Use organic or grass-fed beef chuck roast for best flavor.
Don’t crowd beef pieces in the pan. This prevents steaming and allows for better browning. Cook in 2-3 batches if needed.
Just a quick brown on the outside of the stew meat is all that's needed, as the meat will be cooked through while slow cooking.
Do not shred the beef once slow cooked, serve as is.
I used regular sodium beef broth. If you use low-sodium add more salt to taste if needed.
Cook pasta al dente for a slightly firm texture.
The stew will store in the fridge for 3-5 days or in the freezer for 3-4 months. When serving leftovers, it’s best to cook fresh pasta each time for best texture.