Honey 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 meal that makes the whole kitchen smell incredible for hours. The braising liquid gets its complexity from layers of caramelized onion, apple cider vinegar, coconut aminos, and warm spices like turmeric, ginger, and Ceylon cinnamon — no honey needed to build that sweet-savory depth. Maple syrup steps in as the natural sweetener here, keeping everything balanced without any of the sticky stuff that so many stew and braise recipes default to. The beef chuck braises low and slow until the collagen fully breaks down and the meat becomes genuinely fork-tender, then an arrowroot slurry pulls the braising liquid into a glossy, spoonable sauce that clings to every piece. It's the kind of dish that tastes like it took serious skill, but the Dutch oven does most of the heavy lifting once everything is in the pot. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that cuts through the richness beautifully.
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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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