Pecan Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth base 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 tart pomegranate juice creates a braise that's layered and complex without requiring any hard-to-find ingredients. Every component here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact hiding in a sauce packet or spice blend. The beef chuck gets a proper sear first, building a dark crust that adds serious depth before the long, low braise breaks it down into fork-tender, pull-apart perfection. Arrowroot starch thickens the braising liquid into a glossy, spoonable sauce that clings to every piece of meat. A handful of fresh parsley at the end brightens the whole bowl just enough to balance all that savory richness. This is the kind of stew you make on a slow afternoon and feel genuinely proud to serve.
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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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