Beef and Onion Stew with Pomegranate Braise

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

Beef and Onion Stew with Pomegranate Braise

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Ingredients

4 servings

2 lb beef chuck roast, cut into 2-inch cubes
1 tsp fine sea salt
3 tbsp coconut oil, divided
3 large yellow onions, halved and thinly sliced
4 cloves garlic, minced
1 cup pomegranate juice
¼ cup apple cider vinegar
2 cups bone broth
1 tbsp coconut aminos
1 tbsp maple syrup
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ceylon cinnamon
3 sprigs fresh thyme
2 bay leaves
1 tbsp arrowroot starch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the sea salt.
2
Heat 2 tablespoons of the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining batch.

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