Easy Recipe
Prep Time
10 minutes
Cook Time
4 hours

The pomegranate juice in this recipe is what I use to replace the acidity tomatoes usually give to beef stew. Look for pure, unsweetened pomegranate juice, not a blend of juices. You can replace the pomegranate juice with homemade beef stock if desired. Serve with baked winter squash and a large green salad for a balanced meal. This recipe can be made in either a slow cooker or Instant Pot. I prefer to use the latter because of the amount of time saved!

2 pounds beef stew meat
1 small onions chopped
4 carrots cut into thick slices
4 celery stalks cut into 2-inch pieces
2 medium rutabaga peeled and cut into chunks
3 cloves garlic crushed
1 teaspoons dried thyme
½ teaspoons crushed dried sage
½ teaspoons freshly ground black pepper
2 teaspoons Herbamare
1 cups pomegranate juice
1 cups water (or beef bone broth)
2 tablespoons arrowroot powder
½ cups chopped parsley