Separate the beef steak from excess fat and veins.
Cut the pancetta in small, thin pieces, suitable for stuffing.
Make small cuts in the meat, and fill in with the carrot and pancetta, alternating.
Cook the meat in hot oil, turning so it cooks evenly on all sides.
To the meat add water, garlic, onion, Vegeta Gourmet Stock Powder, vinegar, salt and pepper.
Cook on low heat, covered roughly for 1 hour. Turn the meat occasionally and add more water, if needed.
Let the meat cool, before you slice in to thin slices.
Serve with steamed vegetables.
This Mexican style meal can be served on special occasions as a cold entree.