boeuf bourguignon - ENG - Montellier

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