Cut the chuck roast into cubes and pat dry with a paper towel. Salt and pepper beef cubes.
Add 2 tablespoons oil to a large enameled dutch oven or stockpot and heat over medium high heat. Working in batches and making sure to not overcrowd the pan, add beef and sear on all sides. Remove beef and set aside. See Note #4 below.
To the pan add onion and sauté with the same heat until slightly translucent on the edges, about 3-4 minutes. To the onions add red wine and stir well making sure to break up the brown bits on the bottom of the pan.
To the pan add the garlic, Worcestershire sauce and tomato paste. Stir well.
Add the herbs, celery and carrots. Stir well and then pour in half of the beef broth and add the seared beef cubes. Bring to a boil over high heat and then lower to a simmer. Cover and cook stirring occasionally until beef is tender, about 1- 1 1/2 hours.
Once the beef is tender place a large frying pan with 1 tablespoon of oil over medium high heat. Add mushrooms in one layer and let cook for a few minutes before moving. Stir and continue cooking until they are tender and have lost most of their moisture, about 7-8 minutes.
To the pot of soup add cooked mushrooms, canned tomatoes, peas, carrots, green beans and remaining beef broth. Increase to a medium high heat. Add pasta and continue cooking until pasta is al dente. Remove from heat and serve immediately. See Note #5 below.