Chicken Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef has a way of making any kitchen smell like something extraordinary is happening, and this stew absolutely delivers on that promise. Deeply caramelized onions form the sweet, savory backbone of the dish, while pomegranate juice and apple cider vinegar bring a bright, tangy depth that keeps every bite from feeling heavy. A whisper of turmeric, Ceylon cinnamon, and ginger rounds out the braise with warmth that feels almost ancient — the kind of flavor profile you'd expect from a recipe that took all day, even if your Dutch oven is doing most of the work. The beef braises low and slow until the collagen fully breaks down, giving you fork-tender chunks that practically melt into that glossy, pomegranate-stained broth. Coconut aminos and maple syrup add just enough umami and sweetness to tie everything together without any soy or refined sugar in the mix. An arrowroot slurry finishes the sauce to a silky, spoon-coating consistency that makes this stew feel genuinely restaurant-worthy. Scatter a little fresh parsley on top and serve it straight from the pot — this one is a showstopper.
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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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