Mustard 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 trust from start to finish. For anyone navigating condiment labels at the grocery store, the relief of a deeply savory stew that gets all its complexity from spices, caramelized onions, and fruit juice rather than any packaged sauce is genuinely hard to overstate. Coconut aminos and apple cider vinegar do the heavy lifting here, building that tangy, umami-forward depth that makes the broth taste like it has been simmering for days — because it has. The beef chuck braises low and slow for two full hours until the collagen breaks down completely, giving you fork-tender, pull-apart pieces swimming in a glossy, lightly thickened sauce. Ceylon cinnamon, turmeric, and ginger add warmth without heat, and the pomegranate juice brings a subtle tartness that keeps the whole bowl from feeling heavy. A final arrowroot slurry pulls the broth together into something spoonable and silky, and a handful of fresh parsley on top makes it look as good as it tastes. This is the kind of stew that fills the kitchen with an incredible smell and tastes even better the next day.
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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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