Macadamia 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 chuck roast gets a proper sear first, building a dark, caramelized crust before the long braise coaxes it into fork-tender, fall-apart perfection. Caramelized onions melt into the broth alongside warm spices like Ceylon cinnamon, turmeric, and ginger, while pomegranate juice and apple cider vinegar add a bright, slightly tangy depth that keeps the whole dish from feeling heavy. Coconut aminos and a touch of maple syrup round out the savory-sweet balance in a way that feels genuinely complex without any fussy technique. Every ingredient here is straightforward and naturally free from tree nut concerns — no swapping, no substitutions needed, just clean, whole-food pantry staples doing exactly what they should. An arrowroot slurry finishes the sauce into something glossy and spoon-coating, the kind of broth you'll want to soak up with every bite. Scatter some fresh parsley on top and serve it straight from the Dutch oven for a weeknight dinner that looks and tastes like you spent all day on it — because, honestly, you kind of did, and it's absolutely worth it.
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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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