Heat a heavy Dutch oven or pot on MEDIUM, and when hot, add bacon or pancetta. Cook until it becomes browned and slightly crisped. If enough fat has tried out, use that to brown the dried-off stew meat. If needed, add olive oil. Brown meat, adding a sprinkling of salt and pepper. Don’t over-stir meat, or it won’t become nicely seared. Remove meat to a plate, and add onion or shallot; cook until it becomes transparent. Add tomatoes, carrot, stir to coat, then garlic.