Add 1/4 cup olive oil in a large pan or dutch oven over medium-high heat.

Meanwhile, add flour in a shallow dish along with onion and garlic powder.

Dredge the stew meat in the flour, shaking any excess off.  Season the meat  with salt and pepper.  Cook the meat in the dutch oven, browning all sides (approximately 6-8 minutes total).

Remove browned meat and place in slow cooker.  Add pancetta, onion, carrots, celery to the dutch oven and cook for 8-10 minutes, until softened (not browned).  Stir occasionally adding about 1/2 teaspoon each of salt and pepper.

Add garlic and cook for an additional minute.  Stir occasionally.  Thyme and parsley are added next, cooking for one minute.

Remove vegetable and pancetta mixture from dutch oven and put into the slow cooker.

Now add wine, tomato paste and packet of demi-glace to dutch oven, stirring to combine.  Cook for 2 - 3 minutes, making sure to get all of the brown bits off the bottom of the pan using a wooden spoon - that's where all of the flavor is.

Add wine mixture to the slow cooker along with the mushrooms.  Stir all ingredients together and place slow cooker on high for 8 hours or until meat is fork tender.