Heat EVOO in pot over medium-high heat, add pancetta, brown to crisp, and drain to a paper towel. Season steak with salt and pepper and add to the pan in batches to brown.
Combine the pancetta, steak, fennel seeds, peppers, onion, garlic, oregano, beans, tomato paste, wine and stock in the slow-cooker crock pot, and then close the lid. Cook on low for 6 hours or high for 4 hours.
Serve in bowls topped with garnishes.