Sesame 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 depth in the most unexpected, beautiful way. The tart sweetness of pomegranate juice mingles with apple cider vinegar, warm Ceylon cinnamon, turmeric, and ginger to create a braise that is complex without being fussy. Coconut aminos stand in for soy sauce here, which is a smart swap that keeps the umami going strong without any sesame-adjacent ingredients sneaking in — a real win when so many savory stews rely on condiments that aren't always safe. The onions get a full caramelization treatment before the beef ever goes back in, which builds a natural sweetness into the base that makes the whole pot taste like it simmered all day. After two hours of low, gentle braising, the beef becomes fork-tender and practically melts into that glossy, pomegranate-stained broth. An arrowroot slurry finishes the sauce to a silky, spoon-coating consistency that clings to every piece of meat. Serve it over your grain or mash of choice and scatter on some fresh parsley — this one is a keeper.
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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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