Cashew 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-kissed stew delivers that kind of depth without a single nut in sight. The magic here comes from caramelized onions coaxed low and slow until they're golden and jammy, then layered with tart pomegranate juice, apple cider vinegar, and warm spices like turmeric, ginger, and Ceylon cinnamon. That combination gives the broth a complexity that tastes like it took far more effort than it actually did. Searing the beef in batches first builds a serious crust, and the long two-hour braise breaks down the collagen in the chuck roast until every piece is fork-tender and practically falling apart. Coconut aminos and a touch of maple syrup round out the savory-sweet balance without leaning on any soy or refined ingredients. An arrowroot slurry at the end pulls the braising liquid into a glossy, spoon-coating sauce that clings to every bite. Scatter some fresh parsley on top and you've got a bowl that looks and tastes genuinely impressive.
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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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