Black Pepper Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef stew is one of those deeply satisfying meals that usually leans hard on black pepper for its backbone of warmth — but this version proves you don't need it. Instead, the depth comes from caramelized onions cooked low and slow until golden, a generous pour of pomegranate juice, and a trio of ground turmeric, ginger, and Ceylon cinnamon that builds a complex, aromatic heat all on its own. The apple cider vinegar and coconut aminos add a savory-tangy brightness that keeps the braise from feeling heavy, while the maple syrup rounds everything out with just a whisper of sweetness. Searing the beef in batches before braising is the move here — that deep brown crust is where a huge amount of flavor lives, and it makes the finished stew taste like it's been simmering all day (because it has). After two hours over low heat, the chuck roast becomes fork-tender and practically melts into the glossy, thickened broth. An arrowroot slurry at the end pulls the sauce together into something silky and spoonable without any starchy heaviness. Ladle it into bowls over your grain or mash of choice, hit it with fresh parsley, and you've got a genuinely stunning cold-weather dinner that nobody will miss the pepper in.
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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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