Peanut 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 braise delivers that effect in the most unexpected, deeply satisfying way. The combination of tart pomegranate juice, apple cider vinegar, and warm spices like Ceylon cinnamon, turmeric, and ginger creates a braising liquid that is complex and fragrant without leaning on anything processed or hard to source. Caramelized onions cooked low and slow for nearly twenty minutes melt into the broth and add a natural sweetness that balances the acidity beautifully. The beef chuck braises for a full two hours until the collagen breaks down completely, giving you meat that is fall-apart tender and a sauce that clings to every bite. An arrowroot slurry thickens everything at the end into a glossy, spoon-coating finish that feels restaurant-worthy but comes together entirely in one Dutch oven. Every ingredient here is straightforward and whole-food based, so there is no need to scan labels for hidden additives or worry about cross-contact from shared processing facilities. Scatter some fresh parsley on top and serve it as-is — this one speaks for itself.
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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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