Seeds Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef in a pomegranate and bone broth base sounds like something you'd order at a restaurant, but this stew comes together in a single Dutch oven with nothing fussy required. The combination of tart pomegranate juice, apple cider vinegar, and warm spices like turmeric, ginger, and Ceylon cinnamon creates a braise that's deeply layered without relying on any seed-based ingredients — no mustard, no sesame, no spice blends with hidden fillers. Caramelized onions cooked low and slow form the sweet, savory backbone of the dish, and the beef braises for a full two hours until the collagen breaks down and every cube becomes fork-tender and pull-apart soft. Arrowroot starch steps in to thicken the broth into a glossy, spoon-coating sauce, making this completely safe for anyone avoiding seeds in all their forms. Coconut aminos and maple syrup add just enough umami depth and subtle sweetness to round out the braising liquid without any soy or seed-derived condiments. It's the kind of hearty, warming stew that tastes like it took all day — because it did, in the best possible way.
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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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