Wheat Free Beef and Onion Stew with Pomegranate Braise
Rich, slow-braised beef has a way of making any kitchen smell incredible, and this pomegranate braise takes that comfort to a genuinely unexpected place. The combination of tart pomegranate juice, apple cider vinegar, and warm spices like Ceylon cinnamon, turmeric, and ginger creates a braising liquid that's deeply complex without a single grain of wheat in sight. Coconut aminos stand in for soy sauce to add that savory depth, and arrowroot starch does the thickening work at the end — so the glossy, spoon-coating sauce comes together completely free of any flour-based shortcuts. The beef gets a proper hard sear first, then braises low and slow for two full hours until the collagen breaks down and every cube becomes fall-apart tender. Caramelized onions melt into the broth over nearly twenty minutes of patient cooking, giving the whole stew a natural sweetness that balances the tang of the pomegranate beautifully. It's the kind of dish that tastes like it took serious culinary effort but mostly just asks you to be patient — and that patience pays off in every spoonful.
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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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