Recipe for bourguignon bear shoulder cubes with vermouth

A recipe from the Bravejack team

Ingredients

• 1 kg (2 1/4 lb) of bear shoulder meat cut into 2 cm (¼ inch) cubes
• Salt and pepper
• 30 ml (2 tbsps) of vegetable oil
• 1 chopped onion
• 45 ml (3 tbsps) of flour
• 500 ml (2 cups) of red vermouth
• 1 pinch of cinnamon
• 3 sprigs of thyme
• 500 ml (2 cups) of beef broth
• 15 ml (1 tbsp) of butter
• 225 g (1/2 lb) of quartered button mushrooms
• 125 ml (1/2 cup) of pealed and blanched pearl onions
• 15 ml (1 tbsp) of chopped parsley

Preparation

1. Preheat the oven to 150°C (300°F).
2. Season the meat.
3. In a stewpot, brown the bear cubes over high heat with the oil for five minutes.
4. Add the onion and reduce the heat.
5. Sweat the onion for two minutes, add the flour, and stir.
6. Deglaze with the vermouth and stir so that there are no lumps.
7. Add the beef broth and the thyme and bring to a boil.
8. Cover and put in the oven for three hours.
9. Check if it is cooked: the meat should flake easily using a fork.
10. In a very hot pan, sauté the mushrooms with butter and brown them.
11. Add the pearl onions to heat them in the pan, add to the stew, and mix.
12. Serve piping hot.