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Veal Stew with Cumin and Beer

Veal Stew with Cumin and Beer

 60 ml (4 tbsp.) olive oil
 1 kg veal cubes
 1 onion, diced
 2 cloves of garlic, crushed
 5 ml (1 tsp.) cumin seeds
 10 ml (2 tsp.) sweet paprika
 2 bay leaves
 2 sprigs of fresh thyme
 60 ml (4 tbsp.) tomato paste
 6 carrots, halved
 500 ml (2 cups) turnips, cubed
 500 ml (2 cups) dark beer
 1 l (4 cups) veal stock
 125 ml (½ cup) green olives

In a large saucepan over medium heat, sear the veal cubes in the olive oil for 1-2 minutes on each side. Season.


Add the onion, garlic and cumin seeds and cook while stirring for 3 minutes.


Add all the other ingredients, except the olives, and reduce heat to medium/low. Cook while stirring occasionally for 1 hour and 15 minutes. Add the olives and cook for 15 minutes. Serve sprinkled with fresh parsley and toasted bread if desired.