Shellfish Free Beef and Onion Stew with Pomegranate Braise
Rich, deeply savory, and built on layers of slow-cooked flavor, this braise is the kind of meal that makes your whole kitchen smell incredible for hours. Caramelized onions form the sweet, jammy backbone of the dish, while pomegranate juice and apple cider vinegar bring a bright, tangy depth that balances the richness of the beef chuck beautifully. Warm spices — turmeric, ginger, and Ceylon cinnamon — weave through every bite without overpowering, giving the broth a complexity that tastes like it took far more effort than it did. The beef braises low and slow until the collagen fully breaks down, producing fork-tender, pull-apart chunks that practically melt into the thickened sauce. Every ingredient here is naturally free from shellfish and shellfish derivatives — no hidden seafood-based sauces or broths to second-guess, just clean, straightforward pantry staples. Coconut aminos stand in for any soy-based condiment and keep the umami going without any of the usual label-reading stress. Ladle it into bowls with a scatter of fresh parsley and you have a showstopper dinner that's as fuss-free to serve as it is impressive to eat.
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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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