Lamb bourguignonne Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 1 kg (2,2 lb) lamb cubes*
• 3 medium yellow onions, peeled, cut in half, then quartered
• 227 g (8 oz) whole white mushrooms, or cut in half if too large
• 2 bay leaves
• 485 g (2 cups) red wine
• 485 g (2 cups) chicken broth
• 30 ml (2 tbsp) tomato paste
• 15 ml (1 tbsp) Bragg's
• 60 ml (4 tbsp) fresh parsley, minced
• 30 ml (2 tbsp) onion powder
• 2,5 ml (1/2 tsp) thyme
• 2,5 ml (1/2 tsp) marjoram
• 2,5 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground pepper
• 80 g (1/2 cup + 1 tbsp) all-purpose flour "La Merveilleuse"
• 30 ml (2 tbsp) cornstarch (or tapioca), diluted in same quantity of water

PREPARATION

1. Place the meat cubes, onions, mushrooms, and bay leaves in the slow cooker.
2. In a bowl, combine all the other ingredients (except the cornstarch) using a whisk to properly break up the flour.
3. Pour the sauce into the slow cooker and combine.
4. Cover then cook on low for about 5 to 6 hours, or until the meat is tender. Time varies depending on the meat.
5. Add the cornstarch mixture, stirring gently using a wooden spoon. Cover and continue cooking on high for 10 more minutes.
6. Remove the dish of the slow cooker and let rest for 15 minutes before serving.