Artificial Flavors Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef stew is the kind of meal that feels like it took all day — and this one actually does, in the best possible way. The magic here comes from a deeply savory braise built entirely from whole, recognizable ingredients: pomegranate juice, apple cider vinegar, bone broth, coconut aminos, and warm spices like Ceylon cinnamon, turmeric, and ginger. There's no flavor packet, no seasoning blend with a mystery ingredient list, and no store-bought broth concentrate to second-guess — just real food doing all the heavy lifting. The beef chuck gets a proper sear first, building a dark, caramelized crust before it braises low and slow until the collagen fully breaks down and the meat becomes fall-apart tender. Caramelized onions melt into the broth over nearly 20 minutes of patient cooking, giving the sauce a natural sweetness that pairs beautifully with the tart pomegranate. A quick arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce without any thickeners you'd need to scrutinize. Ladle it into bowls with a scatter of fresh parsley and you've got a genuinely impressive dinner that's as clean as it is comforting.
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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
- 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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