Lupin 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 that dark, caramelized crust that gives the final braise its backbone, then it simmers low and slow until the collagen fully breaks down and every bite is meltingly tender. Caramelized onions, warm Ceylon cinnamon, turmeric, and ginger layer in a complexity that feels almost Persian in spirit — sweet, savory, and just a little tangy from the apple cider vinegar. Every ingredient here is straightforward and naturally free from lupin, which can sneak into unexpected places like flour-thickened gravies and store-bought spice blends — this one uses arrowroot starch to thicken the sauce instead, keeping things clean without sacrificing that glossy, spoon-coating finish. Coconut aminos and a touch of maple syrup round out the braise with a gentle depth that doesn't rely on anything processed or problematic. Serve it straight from the Dutch oven with a scatter of fresh parsley and something good to soak up the sauce — this is the kind of stew worth making on a slow weekend afternoon.
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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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