Oats Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce is the kind of deeply comforting meal that makes the whole kitchen smell incredible for hours. The combination of caramelized onions, warm spices like turmeric and Ceylon cinnamon, and the tartness of pomegranate juice creates a braise that is complex and layered without requiring anything complicated. Every ingredient here is naturally free of grains and grain derivatives, so there is no need to scrutinize labels or worry about hidden fillers sneaking into your bowl. The beef chuck is seared hard to build a serious crust, then left to braise low and slow until the collagen breaks down completely and the meat becomes fall-apart tender. Arrowroot starch steps in as the thickener, giving the sauce a glossy, spoon-coating finish that feels indulgent but stays completely clean. Coconut aminos and a touch of maple syrup round out the savory-sweet balance in a way that feels intentional and restaurant-worthy. Scatter some fresh parsley on top and serve it straight from the Dutch oven for a dinner that is as impressive as it is unfussy.
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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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