Citrus Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef stew can feel off-limits when so many recipes lean on tomatoes, citrus zest, or orange juice for brightness — but this one builds deep, complex flavor through an entirely different route. Pomegranate juice and a splash of apple cider vinegar do all the heavy lifting, delivering that sweet-tart backbone without a single citrus ingredient in sight. The beef chuck gets a proper sear first, building a dark crust that melts into the braise over two full hours until the meat is fall-apart tender and the collagen has completely broken down. Caramelized onions, coconut aminos, maple syrup, and warm spices like turmeric, ginger, and Ceylon cinnamon layer in a savory depth that makes the finished broth taste like it simmered all day — because it did. An arrowroot slurry tightens everything up at the end so you get a glossy, spoon-coating sauce rather than a thin, watery broth. Scattered with fresh parsley and ladled over whatever you like, this is the kind of stew that makes the whole house smell incredible and tastes even better the next day.
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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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