In a large, heavy-bottomed pot over medium-low heat, add bacon and cook until the fat is rendered and the bacon crispy. Remove the bacon and reserve to a medium bowl, leaving the fat in the pot.

Turn the heat up to medium-high. Dry the meat with clean paper towels and season with salt and pepper. Working in batches so as not to overcrowd the pan, sear the meat on all sides until caramelized. Transfer the seared meat to a bowl.

Once all the meat is seared and removed from the pot, add carrots, onion, celery root, garlic, green chile, and herbes de provence. Stir and let cook for around ten minutes.

Add tomato paste, wine, and stir for another few minutes scraping all the caramelly goodness off the bottom of the pot with a wooden spoon.

Add potatoes, mushrooms, and broth. Bring to a simmer and turn heat to low. Let simmer for 2-3 hours until the meat is completely tender. Check seasoning, and add salt or pepper as needed.

A few minutes before serving, add peas and kale to the stew. Ladle into bowls and enjoy.