Caffeine Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef has a way of making any evening feel like a special occasion, and this stew delivers that kind of depth without a single drop of coffee, tea, or anything caffeinated hiding in the ingredient list. The magic here comes from a braising liquid built on pomegranate juice, bone broth, and apple cider vinegar — tart, savory, and just barely sweet from a touch of maple syrup. Coconut aminos stand in for soy sauce and bring that umami backbone without any of the usual additives you'd have to scrutinize on a label. A low-and-slow two-hour braise transforms the beef chuck into something fork-tender and almost silky, while deeply caramelized onions melt into the sauce and give it a natural sweetness that feels genuinely luxurious. Warm spices — turmeric, ginger, and Ceylon cinnamon — round everything out with a subtle complexity that makes the broth taste like it's been simmering all day (because it has). An arrowroot slurry finishes the sauce to a glossy, spoon-coating consistency that clings to every piece of beef. Scatter some fresh parsley on top and you've got a bowl that looks and tastes like it came out of a serious kitchen.
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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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