1. Drain the liquid from the stew meat, spread the meat on two dinner plates (one plate per pound of meat), and pat dry with a paper towel. Season liberally with salt and pepper and sprinkle each pound of meat with 1 teaspoon of thyme.

2. Set a heavy-bottomed skillet over medium-high heat and add one teaspoon of coconut oil. Swirl to coat the pan and add one pound of meat, spreading it out for even cooking. Brown the meat for 2 minutes on each side and transfer to the slow cooker. Brown the second batch of meat (2 minutes per side) and transfer to the slow cooker. Sprinkle the rice flour over the meat and toss to coat.

3. Add the remaining teaspoon of coconut oil to the skillet, swirl to coat the pan and add the onion and mushrooms, stirring to combine. Cook over medium-high heat for 4-6 minutes, stirring as needed. When the onion is translucent, reduce the heat to medium-low, add the garlic, rosemary, and lightly season with salt and pepper. Stir to combine and cook for another minute or two, stirring frequently to ensure the garlic doesn’t brown (reduce heat if necessary). Once the garlic is fragrant, transfer the mixture to the slow cooker. Stir to combine.

4. Add the remaining seasonings (1 teaspoon thyme and bay leaf), pomegranate juice, broth, and apple cider vinegar. Stir to combine, cover, and turn the slow cooker on low heat; simmer for 6 to 8 hours.            

5. Serve with optional garnishes over Cheesy Mashed Cauliflower, mashed potatoes, polenta, or Easy Sauteed Chard.