gluten-free joc soups and stews French Blanquette de Veau

Ingredients:

2 pounds veal shoulder, cut into chunks
2 tablespoons butter
2 carrots, sliced
1 onion, chopped
2 cups gluten-free chicken broth
1 cup heavy cream
1 tablespoon cornstarch
1 tablespoon lemon juice
Salt and pepper to taste

Instructions:

In a large pot, melt the butter over medium heat. Sear the veal chunks until they are browned on all sides. Remove the veal from the pot and set it aside.
Sauté the sliced carrots and chopped onion in the same pot until they are slightly softened.
Return the veal to the pot and pour in the gluten-free chicken broth. Bring the mixture to a simmer and cook for 1.5 to 2 hours, or until the veal is tender.
In a small bowl, mix the heavy cream and cornstarch until smooth. Stir the mixture into the pot and let it simmer for an additional 10 minutes, allowing the sauce to thicken.
Stir in the lemon juice and season the Blanquette de Veau with salt and pepper according to your taste preference.
Serve the stew hot, garnished with chopped fresh parsley if desired.
Enjoy your gluten-free joc soups and stews French Blanquette de Veau!