Breastfeeding Friendly Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce is exactly the kind of deeply nourishing meal that feels like a reward after a long day — and it genuinely delivers on nutrition, not just flavor. The bone broth base brings collagen and minerals to the table, while the long, low braise coaxes the beef chuck into something fork-tender and almost silky. Caramelized onions melt into the sauce over nearly twenty minutes on the stove, building a savory-sweet backbone that the pomegranate juice and warm spices — turmeric, ginger, Ceylon cinnamon — layer right on top of. Coconut aminos keep things clean and soy-free, and arrowroot starch thickens the broth into a glossy, spoonable sauce without any grain-based thickeners. For anyone paying close attention to what goes into their body right now, every ingredient here is intentional and straightforward — nothing hidden, nothing processed. It's a genuinely satisfying one-pot meal that reheats beautifully, which means leftovers the next day taste just as good, if not better.
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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)
Can be omittedflat-leaf parsley
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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