Seed Oil Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef has a way of making any evening feel like a special occasion, and this pomegranate version delivers that effect in a serious way. Every drop of fat in this recipe comes from coconut oil, so you can set aside any concern about canola, soybean, or other refined vegetable oils sneaking into your pot. The beef chuck gets a proper sear first, building a deep brown crust that pays dividends once everything braises together low and slow for two full hours. Caramelized onions, pomegranate juice, apple cider vinegar, and warm spices like turmeric, ginger, and Ceylon cinnamon create a broth that is tangy, subtly sweet, and genuinely complex. Arrowroot starch thickens the sauce at the end without any grain-based thickeners, keeping the whole dish clean and cohesive. The result is fork-tender beef swimming in a glossy, jewel-toned braise that tastes like it took far more effort than it actually did. Serve it over whatever base you love and finish with a handful of fresh parsley for a little brightness.
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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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