Slow Cooker Beef and Broccoli
This Slow Cooker Beef and Broccoli is a delicious and easy weeknight dinner.
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Beef is slow cooked until tender in a rich sauce and the broccoli is added at the end to keep it bright and crisp. We love serving this over rice for a full meal. It tastes even better than take out and it’s budget friendly!
Ingredients
- A slow cooker, I used a 7 quart size
- 2-3 pounds of stew meat or a roast, London broil, cut into pieces
- Cornstarch– to thicken the sauce
- Seasonings– black pepper, salt, ground ginger
- Broccoli– chopped into large pieces. I used 2 of the 10 ounce frozen broccoli florets bags. You can use fresh broccoli.
- Brown sugar– to sweeten the sauce
- Beef broth
- Low sodium soy sauce– substitute coconut aminos or tamari
- Rice for serving
- Optional toppings– sesame seeds, parsley, sliced green onions
How to make Beef and Broccoli
This is a simple dump it and go recipe! My favorite kind of recipe 😉
I always spray my crock pot with oil or nonstick spray or use a crock pot liner for easy clean up.
First Step: In a small bowl mix together the seasonings and half of the cornstarch. To your crock pot add the beef and sprinkle over the cornstarch mixture. Stir to coat the beef in the cornstarch. This will help in thickening the sauce.
Second: Pour in the soy sauce, brown sugar, and beef broth and mix everything together.
Cook on low 5 hours or high for 2 1/2 hours.
Next: it’s time to add the broccoli.
In a small bowl whisk together the remaining cornstarch and 2 tablespoons of cold water to make a slurry. Pour that mixture into the crock pot and mix. Add the broccoli and cover with the lid. Cook for an additional 30 minutes.
Serve alone for a low carb meal, or over rice or cauliflower rice. So saucy and delicious!
Tips and Suggestions
- The sauce should be nice and thickened, but if it isn’t thick enough, add some of the sauce to a small pot and bring to a boil. Let it reduce and return to the crock pot. Stir everything together.
- Make sure to not add the broccoli too early or it will be mushy. The last 30 minutes of cooking is perfect.
- Reduce the brown sugar to 1/4 cup or use Swerve, if preferred.
- This makes a great freezer meal! Freeze the sauce and meat together, thaw 24 hours in the fridge and dump into the crock pot. Continue cooking as directed. This will keep in the freezer up to 3 months.
- Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the microwave or on the stove. I like to store the rice and beef separately.
Try these Slow Cooker Recipes
- Slow Cooker Meatballs
- Slow Cooker Apple Cider Pork Tenderloin
- Slow Cooker Chili
- Spinach Artichoke Dip
- Tuscan Chicken
If you love slow cooker recipes check out my Crock Pot E-Book filled with 40+ easy and delicious crock pot recipes. Available for purchase HERE.
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Slow Cooker Beef and Broccoli
Equipment
Ingredients
- 2 pounds stew beef, cut into pieces
- 4 tbsp cornstarch divided
- 1 tsp black pepper
- 1 tsp ground ginger
- 1/2 tsp salt
- 2- 10 ounce bags frozen broccoli florets
- 1/2 cup brown sugar
- 1 cup beef broth
- 1/2 cup low sodium soy sauce
- 2 tbsp cold water
Instructions
- In a small bowl mix together the salt, pepper, and ground ginger with 2 tablespoons of the cornstarch.
- To your crock pot add the beef and sprinkle over the cornstarch mixture. Stir to coat the beef in the cornstarch. This will help to thicken the sauce.
- Sprinkle in the brown sugar and add the beef broth and soy sauce. Give it a good mix.
- Cover and cook on low for 5 hours or on high for 2 1/2 hours.
- Whisk together the remaining cornstarch and cold water in a small bowl. Pour it into the crock pot and mix. Add the broccoli. Cover and cook another 30 minutes.
- Garnish with sesame seeds and green onion slices and serve over rice.
Notes
- The sauce should be nice and thickened after cooking, but if it isn’t thick enough, add some of the sauce to a small pot and bring to a boil. Let it reduce and return to the crock pot. Stir everything together.
- Make sure to not add the broccoli too early or it will be mushy. The last 30 minutes of cooking is perfect.
- Can substitute Swerve brown sugar, if preferred.
- This makes a great freezer meal! Freeze the sauce and meat together, thaw 24 hours in the fridge and dump into the crock pot. Continue cooking as directed. This will keep in the freezer up to 3 months.
- Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the microwave or on the stove. I like to store the rice and beef separately.
For the Beef and broccoli freezer storage, is the meat raw when you store it with sauce or cooked? Thank you
I would freeze it raw with the sauce ingredients and thaw in the fridge for 24 hours before you plan to cook it.
If using fresh broccoli is cooking time the same?
yes, but if you like it super tender add it 1 hour before it’s finished. Thirty minutes of cook time will be crisp-tender.