Barley Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce sounds like something you'd order at a restaurant, but this version comes together in a single Dutch oven with ingredients you can feel genuinely good about. The combination of caramelized onions, tart pomegranate juice, apple cider vinegar, and warm spices like turmeric, ginger, and Ceylon cinnamon creates a braise that's deeply layered without relying on any grain-based thickeners — arrowroot starch does the job beautifully, keeping the sauce glossy and clean. That matters a lot when you're navigating grain sensitivities, because so many stews and braises quietly sneak in flour or malt-derived ingredients that can derail an otherwise safe meal. Every component here is straightforward and traceable, from the coconut aminos standing in for soy sauce to the maple syrup adding just a whisper of sweetness. The beef braises low and slow for two full hours until the collagen breaks down completely, giving you that pull-apart tenderness that makes the whole pot feel like it took far more effort than it did. A scatter of fresh parsley at the end brightens everything up and makes the finished bowl look as good 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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