Picture this: So you get home after a crazy day at work, and bam! Your kitchen's filled with the amazing smell of Slow Cooker Beef Broccoli. The beef? So darn tender, it practically vanishes in your mouth. And the broccoli? It's still got that fresh green pop and a bit of crunch. The flavors? The flavors, they're like a flavor party – rich, savory, with a sweet kick from the sauce. It's like a cozy hug in a bowl, seriously satisfying.
1½ lbs. beef stew meat, cut into chunks 1½ c. beef stock
3-4 cloves garlic, finely minced
½ c. gluten-free soy sauce
1 T. honey
2 T. toasted sesame oil
Salt and black pepper, to taste
2 T. arrowroot
1 14-oz. bag frozen broccoli florets
1 red bell pepper, cut in short, thin strips
3 c. brown rice, cooked
1 T. toasted sesame seeds (optional)
Tip: Adding the vegetables 15-20 minutes before done cooking will yield crisp-tender results. Cook longer for softer veggies.
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 lid and stir in the arrowroot slurry, then the frozen broccoli and red bell pepper. Cover and finish cooking.
Serve immediately with cooked brown rice and a drizzle of sauce from the slow cooker. Garnish with some toasted sesame seeds before serving, if desired.
- Prep Time: 10 minutes
- Cook Time: 3 - 7 hours