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Slow Cooker Beef and Broccoli - Dump and Go Dinner

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Slow Cooker Beef and Broccoli - Dump and Go Dinner

Kim
The Cook
4 Servings
12 Ingredients
18 Comments

Instead of resorting to take out during this busy season, pull out this easy beef and broccoli dish and throw it in the slow cooker. Healthy, family friendly, and no driving in last minute shopping traffic!

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4 Servings
12 Ingredients
18 Comments

Ingredients

  • ¼ cups Beef Bone Broth/Stock
  • 1 tablespoon Arrowroot
  • 1 fluid ounce White Wine
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Apple Cider Vinegar
  • 2 teaspoons Olive Oil
  • 2 teaspoons mince Garlic, Cloves
  • ½ teaspoons Red Pepper Flakes
  • 1 ½ pounds Beef Round Steak
  • 2 cups cook Brown Rice, Long-Grain
  • 1 cup dice Broccoli
Serving Day Ingredients
  • 1 tablespoon Sesame Seeds

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, whisk together broth, cornstarch, white wine, soy sauce, vinegar, olive oil, garlic, and red pepper flakes.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl, whisk together broth, arrowroot, white wine, vinegar, soy sauce, olive oil, garlic, and red pepper flakes.
  2. Place mixture and beef into slow cooker and cook on low for 6-8 hours (or on high for 4-5 hours).
  3. Add broccoli in the last hour of cooking.
  4. Serve beef and broccoli over warm brown rice. Garnish with sesame seeds.

Categories

dairy-free, nut-free, winter, fall, spring, slow-cooker, real-food, egg-free, fish-free, shellfish-free

Categories

dairy-free, nut-free, winter, fall, spring, slow-cooker, real-food, egg-free, fish-free, shellfish-free

18 Comments

Join the discussion

  2. Would it be a big flavor loss if I omitted the sesame seeds? They are the only item I don’t have on hand.

  3. My group made this recipe and those of us who followed the instructions for the slow cooker, found the dish way overcooked. Has anyone tried just stir-frying the meat instead?

    1. You could stir-fry the meat if you want to, but then you loose the convenience of the slow cooker. You could also try a lower setting or shorter time in your slow cooker.

  4. Just put this in the slow cooker and there isn’t really any liquid in there! Is that going to be ok?

    1. It will be fine. The meat and veggies will add some liquid as they cook. But if you would like a little extra sauce you can add more liquid.

    1. I suppose you could, but if you choose to brown the meat first, you will want to lessen the slow cooking time and the temperature.

    1. Hi, Tricia. You could either reheat the rice in the microwave, covered loosely, for 1-2 minutes or until heated through. Or you could also put it in a pot with a lid on the stovetop with just a bit of water to steam for a few minutes until it’s warmed.