Beef Bourguignon with Montellier Clementine Sparkling Water

We collaborated with Trois fois par jour to create a Beef Bourguignon using our clementine sparkling water as the base. This results in tender meat with all the comfort typically associated with this popular slow-cooked dish.

Yield: 4 to 6 servings

Preparation time: 15 min

Cooking time: 2 h 45 min

Ingredients:

  • 12 pearl onions
  • 3 tbsp of flour
  • 2 lbs of beef chuck, cut into cubes
  • 2 tbsp of butter
  • 3 celery stalks, cut into 5 cm chunks
  • 3 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 bottle of Montellier Clementine sparkling water
  • ½ cup of red wine
  • 2 tbsp of tomato paste
  • 2 bay leaves
  • 3 sprigs of thyme
  • 6 slices of bacon, roughly chopped
  • 1 package of mushrooms (227g), quartered
  • 2 clementines, peeled and separated into segments
  • 2 tbsp of chopped parsley

Steps:

  1. Using a knife, cut off both ends of the onions. Place them in a pot of boiling water for 2 minutes. Drain and set aside. Once cooled, gently press each onion to release it from its skin. Set aside.
  2. In a bowl, pour the flour over the beef cubes, then mix well to coat each cube in flour. Set aside.
  3. In a Dutch oven, melt the butter over medium-high heat, then brown the beef cubes on all sides.
  4. Add the celery and garlic, and cook for 5 minutes. Season with salt and pepper to taste.
  5. Add the pearl onions, wine, and sparkling water. Add the tomato paste, bay leaves, and thyme. Cover and bring to a boil, then reduce the heat to low and simmer, covered, for 1½ to 2 hours, stirring occasionally, until the meat is tender and shreds easily.
  6. In a skillet, cook the bacon until almost crispy. Add the mushrooms and cook for 3 minutes, allowing them to brown. Add this mixture to the beef, along with the clementine segments and parsley. Continue cooking uncovered for 30 minutes.
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