Citric Acid Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef with deeply caramelized onions is the kind of comfort food that earns a permanent spot in your rotation, and this version delivers serious depth of flavor without a single citric acid-containing ingredient in sight. That matters more than it sounds — many store-bought broths, condiments, and even spice blends sneak in citric acid as a preservative, making a dish like this surprisingly tricky to pull off safely. Here, pomegranate juice and apple cider vinegar do the heavy lifting for brightness and acidity, both naturally free of the additive and genuinely delicious in a braise. Coconut aminos stand in for soy sauce, maple syrup adds a whisper of sweetness, and warm spices — turmeric, ginger, and Ceylon cinnamon — build a layered, almost Persian-inspired backbone that makes the whole pot smell incredible. The beef braises low and slow for two full hours until the collagen breaks down completely, giving you fork-tender chunks swimming in a glossy, thickened sauce. Arrowroot starch finishes the job of tightening that broth into something silky and spoon-coating, no cornstarch or processed thickeners needed. Scatter a little fresh parsley on top and you've got a bowl that looks and tastes like it came from a serious kitchen.
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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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