Artificial Food Coloring Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef has a way of making any evening feel like a special occasion, and this pomegranate version delivers deep, complex flavor that tastes like it took far more effort than it actually did. The braising liquid is built entirely from whole, recognizable ingredients — pomegranate juice, apple cider vinegar, bone broth, coconut aminos, and a warm blend of turmeric, ginger, and Ceylon cinnamon — so there's no need to scan labels for synthetic dyes hiding in bottled sauces or seasoning packets. Caramelized onions form the sweet, savory backbone of the braise, and after two hours of low, gentle heat, the beef becomes fall-apart tender with collagen fully broken down into a silky, glossy sauce. The arrowroot slurry at the end thickens everything naturally, giving you that luscious, spoon-coating consistency without any starch blends or additives you'd rather avoid. Every component earns its place here — nothing is there just for color, and the deep amber hue of the finished stew comes entirely from the pomegranate and caramelized onions doing their job. Scatter some fresh parsley over the top before serving and you've got a bowl that looks as impressive as it tastes.
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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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