• 2 1/2 lbs chuck roast diced into 1-1/2 inch cubes
  • 2 1/2 Tbsp olive oil
  • Arawak Farm Dry Rub & Spice Blend #1
  • Freshly ground black pepper
  • 1 large yellow onion, chopped
  • 3 medium celery stalks, chopped
  • 4 cloves garlic, rough chopped
  • 1/4 cup tomato paste
  • 3 cups low-sodium beef broth , divided
  • 1/2 cup Red Wine (Pinot Noir, Merlot or Cabernet)
  • 1 Tbsp Arawak Farm Sweet Ginger Basil Pepper Sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 1 lb baby carrots
  • 1 1/2 cups frozen petite peas
  • 1/4 cup minced fresh parsley


Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with Arawak Farm Dry Rub & Spice Blend #1 and pepper to taste.

Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to the slow cooker.

Add an additional 1 Tbsp oil to skillet, repeat with remaining beef. Leave excess oil in skillet.

Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium.

Sauté onions and celery 3 minutes, add garlic sauté 30 seconds longer, then add in tomato paste and Sweet Ginger Basil Pepper Sauce.

Cook, stirring constantly, 1 minute. Pour 1 cup beef broth into the skillet along with red wine, soy sauce, and thyme.

Add potatoes and carrots over the beef layer in the slow cooker, then pour broth mixture in the skillet into the slow cooker along with remaining 2 cups beef broth.

Cover and cook on low heat for 7 to 8 hours.

With 30min left, stir in peas and half of the parsley.

Serve warm garnished with remaining parsley