Paraben Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce is the kind of deeply satisfying meal that makes the whole kitchen smell incredible. The ingredient list here is refreshingly clean — coconut oil, coconut aminos, arrowroot starch, and maple syrup do the heavy lifting in place of the processed condiments and additives that can be tricky to avoid. Pomegranate juice and apple cider vinegar bring a bright, tangy backbone to the braise, while Ceylon cinnamon, turmeric, and ginger layer in warmth without overwhelming the savory depth of the caramelized onions and seared beef. Searing the chuck roast in batches first builds a serious crust and locks in flavor before the long, low simmer does its magic over two hours. By the time you pull the lid off, the collagen has fully broken down and the beef is fall-apart tender, pulling apart with almost no effort. A quick arrowroot slurry at the end thickens the broth into a glossy, spoon-coating sauce that feels genuinely luxurious. Scatter some fresh parsley on top and serve it straight from the pot — this one needs nothing else.
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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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