In a large frying pan add the olive oil, garlic, celery and onion, cook for 1-2 minutes on medium heat. Add the beef and brown 2-3 minutes. Add the pancetta and wine, raise the heat to high and cook until the fumes evaporate, approximately 2 minutes.
Add the tomato paste, broth (start with ½ cup) and spices gently stir to combine. Cook on low heat for approximately 20 minutes then add the sliced carrots and mushrooms, cook approximately 30 minutes until thickened, stirring occasionally. If needed add more broth, you want a little sauce not too much. Taste for salt. Enjoy!
Notes
Any leftover stew will keep well for several days in the refrigerator, store it in an airtight container. You can also freeze it for up to two to three months, store it in a freezer safe container. Once it's chilled, you may need to thin it with a little broth since it will thicken up when it's cold.