AIP Friendly Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef stew is exactly the kind of deeply satisfying comfort food that can feel out of reach when you're navigating a healing protocol — but this one is built entirely from compliant ingredients without sacrificing a single bit of flavor. Chuck roast is seared in coconut oil until a serious brown crust forms, then low-and-slow braised for two full hours until the collagen breaks down and the meat becomes fall-apart tender. The braising liquid is where things get genuinely exciting: pomegranate juice and apple cider vinegar bring a bright, tangy depth, while bone broth, coconut aminos, and warm spices like turmeric, ginger, and Ceylon cinnamon layer in savory complexity. Slowly caramelized onions melt into the broth and give the whole pot a natural sweetness that makes it taste like it simmered all day — because it did. Arrowroot starch thickens the sauce at the end into something glossy and spoon-coating, no grain-based thickeners needed. This recipe serves four and is the kind of meal that tastes even better the next day, making it a smart choice for batch cooking when you want something nourishing ready to go.
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Learn more →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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 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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