Turkey Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef chuck meets deeply caramelized onions and a pomegranate-spiked broth for a stew that tastes like it took all weekend — even if your Dutch oven did most of the heavy lifting. The pomegranate juice and apple cider vinegar bring a bright, tangy backbone that balances the warmth of turmeric, Ceylon cinnamon, and ginger in a way that feels both ancient and completely craveable. Coconut aminos and a touch of maple syrup round out the savory-sweet depth without any soy or refined sugar sneaking in. Because this recipe leans entirely on beef chuck and bone broth, anyone avoiding poultry-based proteins can dig in without scanning labels or second-guessing the broth. The two-hour braise breaks down the collagen in the chuck until the meat is fall-apart tender and the sauce clings to every piece. A quick arrowroot slurry at the end pulls the broth into a glossy, spoonable gravy that makes this stew feel genuinely restaurant-worthy. Finish with a scatter of fresh parsley and serve it straight from the pot — 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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