Legume 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 ingredients you can feel good about. The deep sear on the chuck roast builds a serious crust before the meat ever meets the liquid, and caramelizing the onions low and slow for nearly twenty minutes is the kind of step that pays off in a big way — sweet, jammy, and absolutely worth it. Pomegranate juice and apple cider vinegar bring a bright, tangy backbone to the braise, while Ceylon cinnamon, turmeric, and ginger layer in warmth without tipping into anything heavy or muddy. Coconut aminos and a touch of maple syrup round out the sauce with just enough savory depth and subtle sweetness to make every spoonful interesting. After two hours of gentle braising, the beef becomes fall-apart tender as the collagen fully breaks down, and an arrowroot slurry pulls the braising liquid into a glossy, spoon-coating sauce. Every single ingredient here — from the coconut oil to the bone broth to the arrowroot thickener — is completely free of legumes, so there's no need to audit labels or swap anything out. Scatter some fresh parsley on top and serve it straight from the pot.
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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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