High Fructose Corn Syrup Free Beef and Onion Stew with Pomegranate Braise

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

High Fructose Corn Syrup 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 clean, whole-food ingredients you can trust. Avoiding high fructose corn syrup gets tricky with store-bought broths, sauces, and condiments — but every drop of flavor here comes from real sources: tart pomegranate juice, apple cider vinegar, coconut aminos, and a touch of maple syrup instead of any processed sweetener. The beef chuck is seared until deeply crusted, then braised low and slow for two full hours until the collagen breaks down and the meat becomes fall-apart tender. Caramelized yellow onions melt into the broth alongside warm spices — turmeric, Ceylon cinnamon, and ginger — giving the sauce a complexity that tastes like it took far more effort than it did. An arrowroot slurry finishes the braise into a glossy, spoon-coating sauce that clings to every piece of beef. Scattered with fresh parsley and served straight from the pot, this is the kind of deeply satisfying cold-weather stew that earns a permanent spot in your rotation.

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Ingredients

4 servings

2 lb beef chuck roast, cut into 2-inch cubes
1 tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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