Dice the beef into manageable sized pieces. Dust with flour and heat the oil in a large casserole dish and fry the meat in batches until golden brown, removing each batch as you go. Add the pancetta, onion, garlic, celery stalks and carrots and cook for 6 minutes until the onions are transparent, stirring occasionally. Add the red wine, tomato paste, peppercorns, Simon Gault Home Cuisine Italian seasoning, salt, worcestershire sauce, Gault's Beef stock, hot water and return the sautéed beef and juices to the casserole. Bring to a simmer, cover with a lid and cook for 1 hour. Remove the lid and cook for a further 1.5 hour or until the beef is tender. Recommend serving on a bed of mashed potato, kumara or steamed rice.