Pork Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef has a way of making any kitchen smell like something extraordinary is happening, and this pomegranate braise delivers on every promise that aroma makes. The beef chuck is seared hard in coconut oil until a deep, caramelized crust forms, then it's nestled into a broth built from pomegranate juice, apple cider vinegar, bone broth, and warm spices like Ceylon cinnamon, turmeric, and ginger — a combination that's fruity, tangy, and deeply savory all at once. A long, low braise of two full hours breaks down the collagen in the chuck until the meat is genuinely fork-tender and practically melts when pressed. The caramelized onions, cooked low and slow until golden and jammy, dissolve into the braising liquid and give the sauce a natural sweetness that balances the tartness of the pomegranate beautifully. Coconut aminos and maple syrup round out the depth without any soy or refined sugar, and an arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce that clings to every piece of beef. Every ingredient here is straightforwardly meat, produce, and pantry staples — no hidden fillers or mystery proteins to second-guess. Scatter some fresh parsley over the top before serving and you've got a bowl that looks and tastes like it took serious skill, even though the braise does most of the work for you.
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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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