Brazil Nut Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce is the kind of deeply satisfying dinner that makes the whole house smell incredible. The chuck roast gets a proper sear first, building a dark, caramelized crust before it braises low and slow until the collagen fully breaks down and every bite is fall-apart tender. Caramelized onions melt into the braising liquid alongside garlic, Ceylon cinnamon, turmeric, and a touch of maple syrup, creating a sauce that's savory, subtly sweet, and layered with warmth. Apple cider vinegar and pomegranate juice bring just enough brightness to balance the richness of the beef, and a quick arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce. Every ingredient here is straightforward and whole-food — no packaged seasonings or sauces that might carry hidden tree nut derivatives — so you can cook with total confidence. A scatter of fresh parsley at the end lifts the whole bowl and adds a pop of color. This is the kind of stew worth making on a slow weekend afternoon and eating all week long.
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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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