Carrageenan 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 pomegranate version delivers that effect in a big way. The deep sear on the chuck roast builds a serious crust before the meat ever hits the braising liquid, and two hours of low, gentle heat breaks down the collagen until every bite is fall-apart tender. Caramelized onions, pomegranate juice, and apple cider vinegar create a braise that is tangy, slightly sweet, and layered with warmth from turmeric, ginger, and Ceylon cinnamon — it tastes far more complex than the ingredient list suggests. For anyone avoiding carrageenan, the challenge with stews and braises is often the store-bought broths, sauces, and thickeners that sneak it in as a stabilizer. This recipe sidesteps all of that by using bone broth, coconut aminos, and arrowroot starch — a clean, effective thickener that gives the finished sauce a glossy, spoon-coating consistency without any additives. Every ingredient here is whole and straightforward, so there is nothing hidden to second-guess. A handful of fresh parsley scattered over the top at the end adds a bright finish that cuts right through the richness of the braise.
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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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