Mushroom Free Beef and Onion Stew with Pomegranate Braise
This braise is the kind of deeply satisfying, slow-cooked comfort food that earns a permanent spot in your rotation. Caramelized onions melt into a rich, glossy sauce built on pomegranate juice, bone broth, and warm spices like turmeric, ginger, and Ceylon cinnamon — the result is savory with just a whisper of sweetness and a subtle tang from apple cider vinegar. The beef chuck gets a proper sear first, building that dark, flavorful crust before it braises low and slow until it's completely fork-tender and falling apart. For anyone navigating a diet that rules out fungi, this recipe is a genuine win — there's no mushroom broth, no dried porcini, and none of the umami shortcuts that sneak into so many stew recipes. The depth of flavor here comes entirely from the sear, the long caramelization of the onions, and the layered braising liquid, so nothing is missing. An arrowroot slurry finishes the sauce into something silky and spoon-coating without any fuss. Serve it in deep bowls with a handful of fresh parsley and prepare for everyone at the table to ask for seconds.
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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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