MSG Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce sounds like something that belongs on a restaurant menu, yet it comes together in a single Dutch oven with ingredients you can feel genuinely good about. Avoiding monosodium glutamate doesn't mean sacrificing depth of flavor — this recipe builds it the old-fashioned way, through a long sear, deeply caramelized onions, and a two-hour braise that coaxes every bit of richness out of the chuck roast. Coconut aminos stand in for conventional soy sauce, delivering that savory backbone without any additives, and the pomegranate juice brings a subtle tartness that makes the whole broth feel layered and complex. A whisper of turmeric, Ceylon cinnamon, and ground ginger rounds everything out with warmth rather than heat. By the time the arrowroot slurry goes in and the sauce tightens to a glossy, spoon-coating consistency, the beef is so tender it practically falls apart at a glance. Scatter some fresh parsley over the top and you have a bowl that looks and tastes like it took serious effort — even though the oven did most of the work.
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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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