1-1.5 kgs stewing beef, cut into chunks (carne de morcillo)
2 large onions, peeled and chopped
6 carrots, peeled and sliced into chunks
1 glass white wine
1-2 tsps bovril, or beef stock
salt & pepper
Heat some olive oil in a casserole and fry the onions until soft and starting to take colour. Turn up the heat and add the meat, stirring constantly to seal quickly. Now add the carrots, Bovril, wine and finish adding enough water to cover the meat. Bring to the boil, then reduce the heat and simmer for 1.5 to 2 hours.
Peel and cut up the potatoes (you can see how many I like to use!!) into equal sizes, add to the stew and continue simmering for around 30-40 mins until the potatoes are cooked through.
If using, prepare the dumplings as indicated on the packet instructions and add to the casserole, simmering for 5-10 mins.