Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 kilograms of beef chuck into 5-centimeter pieces, then season generously with 2 teaspoons of salt and 1 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat, and sear the seasoned beef chuck in batches until well-browned on all sides, then remove and set aside.

3. 3

   Add 1 more tablespoon of vegetable oil to the pot, then sauté 2 chopped medium onions and 2 peeled and chopped large carrots for 8 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves and 2 tablespoons of tomato paste, cooking for 2 minutes, then sprinkle 2 tablespoons of all-purpose flour over the vegetables and cook for 1 minute while stirring.

5. 5

   Deglaze the pot with 250 milliliters of pomegranate juice, scraping up any browned bits from the bottom, then add 700 milliliters of beef broth, 50 grams of dried cranberries, 2 bay leaves, and 4 sprigs of fresh thyme, bringing the mixture to a simmer.

6. 6

   Return the seared beef to the pot, ensuring it is mostly submerged in the liquid, then cover the pot and transfer it to a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for 3.5 to 4 hours, or until the beef is fork-tender.

7. 7

   Remove the bay leaves and thyme sprigs before serving the slow-braised beef over hot buckwheat kasha, garnished with 0.25 cup of fresh pomegranate seeds.