Yeast 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 depth of flavor without a single ingredient that would raise a flag for anyone avoiding yeast. Coconut aminos stand in for soy sauce, bone broth replaces any fermented or yeast-extract-based stock, and the whole thing is thickened with arrowroot starch — so every component is genuinely clean. The pomegranate juice and apple cider vinegar bring a bright, tangy backbone that balances the sweetness of caramelized onions and maple syrup in a way that feels almost impossibly complex for such a straightforward process. A low, slow two-hour braise is really where the magic happens — the beef chuck breaks down until it's fall-apart tender, and the braising liquid reduces into a glossy, spiced sauce with warm notes of turmeric, Ceylon cinnamon, and ginger. It's the kind of stew that fills the kitchen with an aroma that makes everyone wander in to ask what's cooking. Serve it in deep bowls with a scatter of fresh parsley, and you've got a deeply satisfying, crowd-worthy meal that happens to work beautifully for anyone navigating yeast-free eating.
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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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