Preheat oven to 325F (170C).

Heat olive oil in a Dutch oven over medium-high heat.

Brown the chuck roast pieces on all sides and season with pepper.

Remove the browned meat from the Dutch oven and set aside.

Add the chopped onion to the pot and sauté until golden brown, adding more olive oil if needed.

Add the red pepper flakes and crushed coriander seed to the onions and cook for 1 minute to release their aroma.

Return the browned meat to the pot.

Add maple syrup, tamari soy sauce, and chicken broth to the pot.

Bring the mixture to a boil.

Cover the Dutch oven and bake in the preheated oven for 2.5 hours, or until the beef is very tender.

While the beef is baking, cook the soba noodles in a pot of boiling salted water according to package directions.

Drain the cooked soba noodles and toss with a bit of vegetable oil to prevent sticking.

Set the noodles aside.

Heat vegetable oil in a skillet over medium-high heat.

Sauté the halved sugar snap peas until they are slightly crisp.

Season the sugar snap peas with salt and pepper to taste.

Add the chopped garlic to the sugar snap peas and cook for 1 minute until fragrant.

Add the cooked soba noodles to the skillet with the sugar snap peas and cook, stirring constantly, until heated through.

To serve, divide the noodle mixture among 4 bowls.

Top each bowl with the braised beef and coat with the sauce from the Dutch oven.

Garnish each bowl with chopped roasted cashews and chopped cilantro.