Beef stew with vegetables and pancetta in curry
4 servings
75 minutes
Braised beef with vegetables and pancetta in curry is an exquisite dish that combines European culinary traditions with hints of Eastern spices. Its origin dates back to when European chefs began experimenting with Indian spices, giving classic meat dishes a new, rich flavor. Tender meat infused with curry aromas pairs with the softness of braised vegetables and the spiciness of pancetta, creating a harmonious flavor palette. White wine adds sophistication, while fresh parsley completes the composition with a touch of greenery. This dish is perfect for cozy family dinners or festive evenings, and its rich taste is especially enhanced when accompanied by a glass of light wine and fresh bread.
1
Chop the carrot, onion, celery stalks, and ham (pancetta) finely. Sauté in olive oil in a deep skillet for 10 minutes.
- Carrot: 2 pieces
- Onion: 1 piece
- Celery stalk: 2 pieces
- Ham: 50 g
2
Dissolve curry in a glass of water and add to the mixture.
- Curry powder: 2 tablespoons
3
Coat the meat pieces in flour, fry on all sides in a separate pan until golden brown, season with salt, add wine, wait for the alcohol to evaporate, and add the meat to the vegetable and ham mixture, seasoning with chopped parsley. Simmer for an hour, adding water as needed.
- Beef goulash (stewing cubes): 1 kg
- Wheat flour: 50 g
- Dry white wine: 200 ml
- Parsley: 40 g
4
Cut the tomatoes into wedges and serve with the meat.
- Tomatoes: 3 pieces