Eggless Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef has a way of making any evening feel like a special occasion, and this pomegranate braise delivers that kind of depth without a single egg in sight. The magic here comes from layering bold, naturally egg-free ingredients — tart pomegranate juice, apple cider vinegar, coconut aminos, and warm spices like Ceylon cinnamon, turmeric, and ginger — into a broth that transforms over two hours into something genuinely extraordinary. The beef chuck is seared hard in a Dutch oven first, building a deep brown crust that gives the final stew its backbone, then the onions are coaxed into golden, caramelized softness before everything comes together in one pot. By the time the lid comes off, the collagen in the chuck has fully broken down and the meat shreds at the gentlest press of a fork. A quick arrowroot slurry thickens the braising liquid into a glossy, spoon-coating sauce that clings to every piece of beef. This is the kind of stew that tastes like it took all day — because it basically did — and every minute is absolutely worth it.
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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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