Rich, slow-braised beef has a way of making any evening feel like a special occasion, and this pomegranate-kissed stew absolutely delivers on that promise. Deeply caramelized onions form the sweet, savory backbone of the dish, while pomegranate juice and apple cider vinegar add a bright, tangy depth that keeps every bite from feeling heavy. The long, low braise — a full two hours — coaxes the chuck roast into fork-tender, collagen-rich pieces that practically melt into the glossy, spiced broth. Warm notes of turmeric, Ceylon cinnamon, and ginger round out the flavor without overpowering the beef, and coconut aminos stand in seamlessly for any grain-based sauces that would otherwise be off the table. Arrowroot starch does the thickening work here, so the final broth is silky and luscious without relying on any flour or grain-derived thickeners that could be a problem. Every ingredient in this recipe is naturally free from rye and other problematic grains, so there's no need to scrutinize labels or make substitutions — it's built that way from the ground up. Serve it in deep bowls with a scatter of fresh parsley and something good to soak up every last drop of that extraordinary braising liquid.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the beef cubes dry with paper towels and season all over with the sea salt.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
