Hazelnut Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce is the kind of deeply satisfying dinner that makes the whole house smell incredible. The beef chuck gets a proper sear first, building a dark, caramelized crust before it ever meets the liquid — that step alone is worth the extra few minutes. Caramelized onions, warm spices like turmeric and Ceylon cinnamon, and a splash of apple cider vinegar layer in complexity that tastes like it took far more effort than it actually did. Pomegranate juice brings a subtle tartness that balances the richness of the braise beautifully, and by the time the arrowroot slurry goes in, the sauce is glossy and clings to every piece of fork-tender meat. Every ingredient here is straightforward and naturally free from tree nut concerns — no specialty swaps or label-scanning required. Serve it in deep bowls with a scatter of fresh parsley and something good to soak up that sauce.
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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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