Emulsifier Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce sounds like something you'd order at a restaurant, but it comes together in a single Dutch oven with nothing complicated hiding in the ingredient list. Every component here is whole and recognizable — coconut oil for searing, coconut aminos instead of soy sauce, arrowroot starch to thicken the broth — so there are no synthetic emulsifiers or additive-laden shortcuts anywhere in the pot. That matters more than it might seem, because emulsifiers have a way of sneaking into store-bought broths, sauces, and condiment-style ingredients that recipes like this typically rely on. The beef gets a proper sear first, building a deep crust that pays off in flavor during the long, low braise. Caramelized onions, pomegranate juice, apple cider vinegar, and warm spices like Ceylon cinnamon, turmeric, and ginger create a braising liquid that's tangy, slightly sweet, and genuinely complex. After two hours on low heat, the chuck roast becomes fork-tender and practically melts into that glossy, thickened sauce. Scatter some fresh parsley on top and you have a bowl that feels special enough for a dinner party but is completely approachable on a weeknight.
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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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