Rice Free Beef and Onion Stew with Pomegranate Braise
Deep, caramelized onions, fork-tender braised beef, and a broth built on pomegranate juice and bone broth — this stew is the kind of thing that makes your whole kitchen smell incredible for hours. The pomegranate brings a subtle tartness that balances the richness of the beef chuck, while Ceylon cinnamon, turmeric, and ginger add warmth without tipping into anything heavy or one-dimensional. A long, slow braise at low heat is what transforms the meat from tough to meltingly tender, and the arrowroot slurry at the end pulls the braising liquid into a glossy, spoon-coating sauce. There's no grain or starch hiding in the base — just clean, whole-food ingredients that make this naturally free of rice and any similar fillers you'd typically worry about in a restaurant-style braise. Coconut aminos and a touch of maple syrup round out the savory-sweet depth without relying on soy or refined sugars. Serve it straight from the Dutch oven with a scatter of fresh parsley, and it's honestly impressive enough for a dinner party but simple enough for a Sunday at home.
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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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