Cut the celery stalks, mushrooms, onions, green bell peppers and whole carrots (if using) into a large dice. Add to a large bowl, generously season with salt and pepper and toss to combine. Set aside.
Next, to a large, tall pot add enough vegetable oil to coat the bottom of the pot. Add the whole peeled garlic cloves and heat on medium-low to medium heat, uncovered.
Salt and pepper all sides of the meat. When oil is hot and garlic starts to sizzle, carefully place meat into the pot, beginning with fat-side down. You want to brown all sides of the meat (**BROWNING TIP: If you go to turn the meat over, and it's stuck to the bottom of the pot, that means it's not ready to be turned yet! When that side is done browning, it will begin to release from the bottom of the pot; then you can flip it to the next side; let the meat tell you when it's ready to be turned ). Each side takes approximately 2-5 minutes.
Once browned on all sides, add the diced veggies to the pot. Pour the wine and a 10-1/4oz. can of tomato soup over the veggies, and stir to combine. Cover. Let simmer on the stove top on low heat for 3-4 hours, adding a 16 oz. bag of baby carrots during the last two hours of cooking.
After cook time, remove the meat from the pot and allow it to sit at room temperature until cooled (usually several hours). To serve the baby carrots as a side dish, scoop them out now. If you have an emulsion blender (AKA hand blender), now is the time to break it out; using an emulsion blender, blend the diced veggies, wine and tomato soup directly in the pot until it's a smooth, thick gravy (if you do not have an emulsion blender, blend in a food processor in batches).
Once the meat is cooled, slice it and add it to the gravy. Let meat marinate in the gravy over night (this is how it will get even juicer and more flavorful). The next day, reheat in the oven on a low setting until ready to serve.
Serving Suggestion: serve with the stewed baby carrots and extra gravy over buttered egg noodles.