Chestnut Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate-laced broth is the kind of deeply satisfying meal that makes the whole kitchen smell incredible for hours. The combination of caramelized onions, bone broth, and tart pomegranate juice creates a braising liquid that's complex and slightly sweet without leaning sugary — balanced out beautifully by apple cider vinegar and warm spices like turmeric, ginger, and Ceylon cinnamon. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden chestnut flour sneaking into a sauce or thickener. Arrowroot starch does the thickening work cleanly, giving the finished broth a glossy, spoon-coating consistency that feels genuinely restaurant-worthy. The beef chuck gets a proper sear first, building that deep brown crust that makes all the difference in flavor, then braises low and slow until the collagen breaks down and every bite is fork-tender and falling apart. A handful of fresh parsley at the end adds a bright, herby finish that cuts through the richness just enough. This is the kind of stew you'll want to make on a Sunday and eat all week.
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!