Fructose 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 fancy restaurant, but this stew comes together in a single Dutch oven with ingredients you can feel confident about. Managing fructose intake often means giving up deeply flavored, saucy dishes because so many rely on high-fructose sweeteners, fruit concentrates, or store-bought sauces loaded with hidden sugars — this recipe sidesteps all of that. The small amount of maple syrup and pomegranate juice are used in measured quantities alongside acidic apple cider vinegar, keeping the sweetness balanced and functional rather than overwhelming. Slowly caramelized onions build a savory, almost jammy base, while turmeric, Ceylon cinnamon, and ground ginger layer in warmth without any problematic additives. The beef braises low and slow for two full hours until the collagen breaks down completely, giving you fork-tender, shreddable chunks in a glossy, thickened broth that clings to every bite. Arrowroot starch does the thickening work cleanly, with no wheat flour or cornstarch needed. It's the kind of deeply satisfying, cold-weather bowl that makes careful eating feel like anything but a compromise.
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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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