Place seasoned flour and beef into a large freezer bag and shake well. Remove beef from bag and discard any leftover flour. Heat oil in a large saucepan over high heat. Cook beef in batches for 5-6 minutes or until well browned, adding more oil in between batches if needed. Remove from pan and set aside.
Reduce heat to medium and stir in pancetta, onions, garlic, celery and carrots. Cook until onions are softened and just beginning to brown. Add white wine a little at a time, stirring continuously, making sure it cooks off before each further addition.
Stir in tomatoes, parsley, Leggo’s Tomato Paste and stock. Return beef to the pan and bring to the boil, stirring continuously. Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add a little more beef stock if needed as cooking progresses. When cooked, season to taste, remove bones and discard. Serve with mashed potato and peas.