Walnut 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 braise delivers that feeling in full. The beef chuck is seared until deeply crusted, then nestled into a pot with caramelized onions, bone broth, and a generous pour of pomegranate juice that builds a sauce with real depth — fruity, savory, and just slightly tangy from the apple cider vinegar. Warm spices like Ceylon cinnamon, turmeric, and ginger weave through the braise without overpowering it, giving the whole dish a quietly complex backbone. After two hours of low, covered simmering, the collagen in the chuck fully breaks down and the beef becomes the kind of fork-tender that practically melts on contact. An arrowroot slurry finishes the sauce to a glossy, spoon-coating consistency that clings to every piece of meat. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. Scatter some fresh parsley on top and serve it up — this is the kind of stew people ask you to make again.
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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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