Capsaicin Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce sounds like something from a restaurant menu, but this stew comes together in a single Dutch oven with straightforward pantry staples. The magic here is in the layering — deeply caramelized onions, a long braise, and a glossy sauce built from pomegranate juice, apple cider vinegar, and warm spices like turmeric, ginger, and Ceylon cinnamon. For anyone navigating capsaicin sensitivity, stews can be a minefield of hidden chili powders, cayenne, or spiced blends, but every ingredient here is naturally heat-free and clearly defined. The pomegranate juice brings a subtle tartness and color that makes the braise feel luxurious without any heat at all. After two hours of low, gentle cooking, the beef becomes fork-tender and practically melts into the sauce, which gets finished with an arrowroot slurry for a silky, spoon-coating consistency. A handful of fresh parsley scattered on top at the end adds a bright, clean finish that pulls the whole bowl together. This is the kind of deeply satisfying cold-weather cooking that makes you want to leave the lid on just a little longer.
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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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