Slow Cooker Beef Broccoli
Imagine walking in the door after a long day, to the gorgeous aroma of this slow-cooker Beef Broccoli.
Servings 4 -6
Calories 439kcal
Equipment
Ingredients
- 1½ lbs 680g beef stew meat, cut into chunks
- 1½ cups beef stock
- 3-4 cloves garlic finely minced
- ½ cup soy sauce or tamari or coconut aminos
- 1 Tbsp honey
- 2 Tbsp toasted sesame oil
- Salt and black pepper to taste
- 2 Tbsp arrowroot
- 1 14-oz/395g bag frozen broccoli florets
- 1 red bell pepper cut in short, thin strips
- 3 cups rice cooked
- 1 Tbsp toasted sesame seeds optional
Instructions
- Add beef stew chunks to 5 or 6-quart slow cooker crock.
- In a medium glass or other non-reactive bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil to combine. Season with salt and black pepper, to taste. Pour mixture on top of beef. Cover and cook for 3-4 hours on high or 6-7 hours on low.
- To create a thicker sauce, create a slurry by combing 2 tablespoons of arrowroot with ¼ cup of liquid from the slow cooker. Set aside.
- 15-20 minutes before done cooking, remove the lid and stir in the arrowroot slurry, then the frozen broccoli and red bell pepper. Cover and finish cooking.
- Serve immediately with cooked rice and a drizzle of sauce from the slow cooker. Garnish with some toasted sesame seeds before serving, if desired.
Notes
Adding the vegetables 15-20 minutes before done cooking will yield crisp-tender results. Cook longer for softer veggies.
Nutrition
Serving: 1 | Calories: 439kcal | Carbohydrates: 36g | Protein: 44g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 112mg | Sodium: 1490mg | Fiber: 5g | Sugar: 5g