In a large bowl, mix together 1 tablespoon of fine sea salt, black pepper, garlic, thyme, and rosemary. Add the beef stew pieces and toss to coat. Cover and refrigerate for 2 two hours or overnight.
Preheat the oven to 325 F
In a large dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and sear until well browned on all sides, about 5 minutes per batch. Use tongs to transfer browned beef to a platter. Season with salt and pepper. Repeat with remaining beef.
Add the wine to the dutch oven and scrap up any brown bits. Add the chicken broth, bay leaves, and browned beef with the juices. Bring to a simmer, then cover the pot and bake for 2 -1/2 hours.
After 2-1/2 hours, add the shallots, olives, and orange zest to the pot, stir gently to mix. Cover and bake for another hour.
Transfer the meat, shallots, olives, and orange zest to a large bowl and cover. Leaving the sauce in the pot. In the mean time, boil the pasta according to the package directions. Drain the pasta well removing any excess water. Add the pasta to the sauce, stir to mix and coat the pasta. Let the pasta absorb the sauce for a few minutes.
To serve; In an individual shallow soup bowl add some pasta and top with some of the meat, shallots, olives, and orange zest. Garnish with chopped parsley and serve immediately.
