Celery Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef stew is the kind of meal that makes the whole house smell incredible, and this pomegranate version takes it somewhere genuinely special. The tart, jewel-toned juice builds a braise that's deeply savory with a subtle sweetness, balanced by apple cider vinegar, warm Ceylon cinnamon, and a whisper of ginger and turmeric. Caramelized onions melt into the broth over nearly twenty minutes of patient cooking, giving the sauce a silky body before the beef even goes back in. The chuck roast braises low and slow for two full hours until the collagen breaks down completely, leaving you with spoon-tender, pull-apart meat that drinks up every bit of that aromatic liquid. An arrowroot slurry finishes the broth to a glossy, lightly thickened consistency that clings beautifully to each piece of beef. There's no celery or celery-derived ingredient anywhere in this recipe — not in the aromatics, not in the broth base, not hidden in a sauce — so you can cook and serve it with complete confidence. A scatter of fresh flat-leaf parsley at the end brightens the whole bowl and makes it look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!