Trim fat from meat. Cut meat into thin bite-size strips. In a 4-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium-high heat. Add meat; cook until brown. Remove meat from Dutch oven. Add the remaining 1 teaspoon oil to Dutch oven; add carrots, celery, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Return meat to Dutch oven; add onions and dried mushrooms.
In a medium bowl whisk together broth, wine, tomato paste, herbes de Provence, and pepper until smooth. Stir broth mixture into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes to blend flavors.