1. Preheat the oven to 175°C (350°F).

2. In a large pan, cook the pancetta or bacon over medium heat until crispy, then remove from heat and set aside.

3. Add olive oil to the same pan, followed by the onion and garlic, and cook until the onion is translucent, about 5 minutes.

4. Add the beets, celery, and cumin to the pan and cook for another 5 minutes, stirring occasionally to prevent burning.

5. Add the ground meat to the pan, breaking it up with a spoon as it cooks. Continue cooking until the meat is browned, about 5-7 minutes.

6. Add the beef broth, tomato puree, crushed tomatoes, chili powder, and cooked pancetta or bacon to the pan, stirring everything together to combine.

7. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 30 minutes.

8. After 30 minutes, add the kidney beans to the pan and continue to simmer, covered, for another 30 minutes, or until the stew has thickened slightly.

9. Serve the stew hot, accompanied by boiled potatoes or roasted potato wedges on the side.