Having 2 kid and a crazy schedule can make dinner planning a little difficult. That’s why I turn to my slow cooker more often than not. This tasty slow cooker beef broccoli recipe can be pulled together quickly for an easy weeknight meal I just throw everything together before leaving for work on low and when I get home, its just about time to add the vegetables.
To avoid mushy vegetables, I don’t add them until 15 to 20 minutes before this dish is done cooking. I don’t even defrost the frozen broccoli before I add them to the slow cooker. Just a FYI, just because all slow cookers are not equal, cooking times may vary. Make sure to watch your slow cooker the first time you nake this Slow Cooker Beef Broccoli
Slow Cooker Beef Broccoli
- 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. rice of choice cooked
- 1 T. toasted sesame seeds optional
- Add your beef stew chunks into a 5 or 6-quart slow cooker crock.
- In a medium glass bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil to combine. Season your sauce 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.
- About 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 rice of choice and a drizzle of sauce from the slow cooker.
- Garnish with some toasted sesame seeds before serving, if desired.
Tip: Adding the vegetables 15-20 minutes before done cooking will yield crisp-tender results. Cook longer for softer veggies.