BEEF BROTH RECIPE SLOW COOKER RECIPES

Name: Slow-Cooker Beef & Broccoli
Prep time: 10 min
Total time: 4 h 30 min
Yield: 4-6
Ingredients: 1 1/2 lb. sirloin steak, thinly sliced; 1 c. low-sodium beef broth; 1/2 c. low-sodium soy sauce; 1/2 c. brown sugar; 3 tbsp. sesame oil; 1 tbsp. sriracha; 3 cloves garlic, minced; 3 green onions, thinly sliced, plus more for garnish; 2 tbsp. cornstarch; 2 c. broccoli florets; Sesame seeds, for garnish; Cooked jasmine rice, for serving

EASY CROCKPOT BEEF AND BROCCOLI RECIPE - HOW TO MAKE SLOW ...

Easy Crockpot Beef and Broccoli Recipe - How to Make Slow ... image

Check out this super easy recipe for the best slow cooker beef and broccoli from Delish.com!

Provided by Lindsay Funston

Categories dinner

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6

Number Of Ingredients 12

Ingredients

1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving

Steps:

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions. Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours. When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more. Garnish with sesame seeds and green onions and serve over rice.

CLASSIC SLOW COOKER BEEF STEW RECIPE | MYRECIPES

Classic Slow Cooker Beef Stew Recipe | MyRecipes image

A nutty dark beer adds richness and depth to the stew. Be careful not to choose a beer that's super-hoppy; it will taste too bitter. To get 2 pounds of trimmed meat, you'll probably need to purchase a 2 1/2-pound roast.

Provided by Ann Taylor Pittman

Total Time 8 hours 0 minutes

Yield Serves 8 (serving size: about 1 1/4 cups)

Number Of Ingredients 16

Ingredients

2 pounds trimmed boneless chuck roast, cut into 2-inch cubes
1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
6 garlic cloves, thinly sliced
1 (12-ounce) nut brown ale
1 ¼ cups unsalted beef stock (such as Swanson), divided
1 ½ pounds baby Dutch potatoes, halved
1 pound carrots, peeled and cut diagonally into 2-inch pieces
4 thyme sprigs
2 bay leaves
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
¼ cup flat-leaf parsley leaves

Steps:

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.
Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

Nutrition Facts : Calories 386 calories, CarbohydrateContent 28.3 g, CholesterolContent 86 mg, FatContent 17.9 g, FiberContent 3.5 g, ProteinContent 25.1 g, SaturatedFatContent 5.9 g, SodiumContent 509 mg

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