In a large Dutch oven, heat oil over medium-high heat. Season the cubed beef chuck roast with salt and pepper, brown the beef for about 4-6 minutes, then remove from pot.

Lower heat and add more oil if needed. Sauté pearl onions and carrots for 5 minutes, then add garlic and tomato paste, stirring for 1 minute.

Pour in red wine, scraping bottom to release browned bits. Simmer for 3 minutes.

Return beef to pot and add beef broth. Bring to a boil, then reduce heat to low and cover.

Let stew simmer for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender.

Stir in parsley, adjust seasoning, and serve hot with bread or mashed potatoes.