Preheat the oven to 170° C

Toss the cubes of beef with the flour, salt and pepper in a plastic bag to coat evenly.

Heat 2 tablespoons oil in a large heavy-based pan. Add the pancetta and cook over a medium heat for about 3 minutes until crisp and browned. Remove the pancetta and transfer to a large casserole dish.

Next, toss the carrots and shallots in the oil until golden, about 3 minutes. Transfer to the casserole dish.

Add more oil to the pan if required and brown the beef in batches to seal, taking care not to overcrowd the pan. Remove from the oil and transfer to the casserole dish.

Drain any fat from the pan and add stock, wine and tomato paste. Bring to the boil for 1 minute, scraping up any pan residue. Pour over the meat and vegetables in the casserole dish. Add garlic, thyme sprigs, bay leaves and orange zest, and season to taste with salt and pepper.

Place in the preheated oven and cook for 2 1/2 to 3 hours or until the meat is tender. Reduce the heat if necessary to ensure the liquid is cooking at a slow simmer. Once the meat is tender add the mushrooms and half the parsley and return to the oven for a further 30 minutes.

Remove from the oven. Discard the bay leaves and thyme sprigs and sprinkle with the remaining fresh parsley.

Serve hot, with buttery mashed potatoes, a fresh green salad, crusty bread and a glass of Wolf Blass Grey Label Cabernet Shiraz.