Dairy Free Beef and Onion Stew with Pomegranate Braise
Rich, deeply savory, and built on layers of slow-cooked flavor, this braised beef stew is the kind of meal that makes your whole kitchen smell incredible for hours. The magic here is the pomegranate juice and apple cider vinegar working together in the braise — they tenderize the chuck roast while adding a subtle tartness that balances the sweetness of caramelized onions and a touch of maple syrup. Coconut oil handles all the searing and sautéing, and coconut aminos stand in for any soy-based seasoning, so the entire dish stays completely free of dairy without any compromise on depth or richness. Bone broth forms the backbone of the braising liquid, and warm spices like turmeric, Ceylon cinnamon, and ginger give the stew a gently aromatic quality that feels almost Persian in spirit. After two hours of low, covered braising, the beef becomes fork-tender and practically melts into the glossy, pomegranate-stained sauce thickened with a simple arrowroot slurry. This is the kind of recipe that rewards patience — the long braise does all the heavy lifting, and all you have to do is ladle it into bowls and scatter a little fresh parsley on top.
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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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