Pregnancy Friendly Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth sauce is exactly the kind of deeply nourishing meal that feels like a reward after a long day — and it delivers on flavor in a serious way. The beef chuck braises low and slow until it's genuinely fork-tender, meaning you're not cutting corners on food safety; the recipe even calls for an internal temperature check to confirm the collagen has fully broken down. That matters when you're being thoughtful about how meat is cooked, and this stew leaves zero guesswork. Caramelized onions, garlic, warming Ceylon cinnamon, turmeric, and ginger build a sauce that's complex without relying on anything processed or questionable — coconut aminos stand in for soy sauce, keeping the ingredient list clean and straightforward. The bone broth base adds a quiet richness that makes every spoonful feel genuinely satisfying and substantive. A quick arrowroot slurry at the end pulls the braising liquid into a glossy, lightly thickened sauce that clings beautifully to the beef. Scatter fresh parsley over the top and serve it up — this is the kind of bowl that earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
- 2 lb beef chuck roast, cut into 2-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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