BHA & BHT 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 one comes together entirely in a Dutch oven with ingredients you can trust from start to finish. Every component here — from the coconut aminos to the maple syrup to the arrowroot thickener — is chosen to sidestep the synthetic preservatives that sneak into so many pantry staples and packaged broths. The beef chuck gets a proper sear first, building that deep, caramelized crust before the long braise does its work, and the result is fork-tender meat that practically melts when pressed. Caramelized yellow onions, a hit of apple cider vinegar, and warm spices like Ceylon cinnamon, turmeric, and ginger give the broth a layered, slightly sweet-savory complexity that tastes like it took far more effort than it did. The arrowroot slurry at the end pulls the sauce together into something glossy and spoon-coating without any cornstarch or thickeners that might carry unwanted additives. A scatter of fresh parsley over the top keeps things bright and finishes the bowl beautifully. This is the kind of deeply satisfying cold-weather stew that makes clean eating feel like anything but a compromise.
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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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