Nitrate & Nitrite Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef stew is the kind of comfort food that feels like it should be complicated — but this one comes together with a surprisingly clean ingredient list. The deep flavor here comes from caramelized onions, pomegranate juice, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon, not from cured meats or processed flavor boosters that often sneak nitrates and nitrites into otherwise wholesome dishes. Coconut aminos stand in for soy sauce and bring that savory depth without any of the additives you'd typically find in conventional condiments. After a long, low braise, the beef becomes genuinely fork-tender — the kind that shreds at the slightest pressure — and the braising liquid reduces into a glossy, lightly thickened sauce that clings to every piece. A finishing slurry of arrowroot starch keeps the whole thing grain-free and clean while giving the broth that satisfying, almost velvety body. Serve it in deep bowls with a scatter of fresh parsley and you've got a meal that feels indulgent without any of the ingredient compromises that make stew night stressful.
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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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