Nutmeg Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef has a way of making any evening feel like a special occasion, and this pomegranate version delivers deep, complex flavor without relying on the warm spices that so often sneak into stew recipes uninvited. Caramelized onions form the sweet, savory backbone of the braise, cooked low and slow until they're golden and almost jammy before the beef ever goes back in the pot. Pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the chuck roast beautifully, while Ceylon cinnamon, turmeric, and ginger add warmth without crossing into territory that causes concern. Coconut aminos and a touch of maple syrup round out the broth with subtle depth, and the arrowroot slurry at the end pulls everything into a glossy, spoon-coating sauce that feels genuinely restaurant-worthy. The beef braises for a full two hours until the collagen breaks down completely, giving you fork-tender, shreddable pieces that drink up every bit of that fragrant, jewel-toned liquid. It's the kind of stew you'll want to make on a Sunday so the whole house smells incredible, and it's just as good — maybe better — reheated 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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