Gelatin 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 this one comes together entirely in a Dutch oven with straightforward pantry ingredients. The braising liquid gets its depth from caramelized onions, apple cider vinegar, coconut aminos, and warm spices like turmeric, ginger, and Ceylon cinnamon — no packets, no shortcuts, and nothing that sneaks in animal-derived thickeners. Instead of gelatin or cornstarch, arrowroot starch does the thickening work at the end, pulling the broth into a glossy, spoon-coating sauce that feels genuinely luxurious. That two-hour low-and-slow braise is what transforms the beef chuck into fork-tender, pull-apart pieces with serious depth of flavor. The pomegranate juice adds a subtle tartness that balances the sweetness of the maple syrup and the savory richness of the meat without tasting fruity or out of place. It's the kind of stew that fills the kitchen with an incredible smell and tastes even better than it looks ladled into a bowl with a scatter of 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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