Veal and potato stew

The Goods:

1 lb cubed veal stew meat

1/2 lb fingerling potatoes

1/2 cup frozen peas

1/2 large onion

1 clove garlic

1 sprig parsley

2 bay leaves

4 cups vegetable broth

1/2 oz flour (plus more for dredging)

3/8 oz butter

1 pinch cumin seeds

Spice Rub

1/4 tsp kosher salt

1/2 tsp coarse-ground black pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp turmeric

1/4 tsp ground cardamom

Place the meat in a seal-able container or zip-lock bag. Add the spice rub, shake vigorously until all of the meat has been coated. Refrigerate for at least an hour.

In a large stock pot, heat a tablespoon of high-heat-friendly oil to medium. Add some flour to the meat container, shake until they have a light coating. Add some of the meat to the pot. It is important not to crowd the meat, so two or more batches may be needed. Sear the meat for approximately 2 minutes per side, or until each side has developed a brown crust. Turn off the heat and set the meat aside on a plate.

Dice the onion and garlic clove. Chiffonade the parsley. Slice the potatoes in half (the smaller ones will not need to be sliced). Place the stock pot back on the burner, set to medium-low. Add the butter (there should still be some residual oil/fat from the meat searing remaining in the pot). When the butter has melted and begun to bubble, add the flour. Cook the roux for a few minutes, stirring often. Add the onions. Sweat the onions for a few more minutes, then add the garlic, cumin seeds, and parsley. After another minute, add the stock. Bring the stock up to temperature, then add the peas, potatoes, and bay leaves. Drop the heat to low and simmer for about 20 minutes, or until the potatoes have softened. Add the meat and simmer for as long as desired. It should have a slightly-thicker-than-soup consistency*.

*Per Ratio, the quantity of roux I've used here won't properly thicken 3 cups of liquid, let alone 4. I was half going for a thinner consistency and half wondering how much the other ingredients would add to the thickening. They did not add much thickening, so I had a thinner stew. By increasing the amount of butter and flour used, a thicker stew may be obtained. After all, in the words of the imitable Agador Spartacus, "Its a stew!"