Hello, my, gorgeous Ladies and Gentlemen, what’s cooking, beef & broccoli, “Crockpot Style.” Cooking has become my go-to activity when I’m stressed when my mind starts to wander or if I have some deep-rooted problem that needs to be solved.
I literally get excited, going to the supermarket, picking out items (along with items I don’t need), then heading home for some kick-ass cooking. The recipes I post will be for 2 servings. If you’re dining solo, you’ll have leftovers. If you get lucky and snag a date voilà dinner for two.
When I’m cooking, I literally lose myself. I have the music going, a couple of glasses or a bottle of wine or champagne. Since I no longer, “have” to cook for the kiddies, I love cooking.
So let’s get this party started with this sumptuous crock-pot style dish. I use my crock-pot a lot, especially on the weekends. I’ll prepare my meal, head out, and run all my errands (shoe/sunglasses shopping, lip gloss, fresh flowers, wine, champagne, Jack Daniels, the usual items). When I come home, dinner is ready!
While preparing this dish, I got acquainted with a bottle of White Zinfandel from Sutter Home, while listening to one of my favorite stations on Pandora, click to listen. If it doesn’t come up, the station is called Emancipator Radio.
1 lb boneless beef chuck roast, sliced into thin strips
1 Cup beef consommé
1/2 cup soy sauce
1/3 cup brown sugar
1 Tablespoon sesame oil
3 Garlic cloves, minced
2 Tablespoon cornstarch
2 Tablespoon cooled sauce from the crock-pot after being cooked
Fresh broccoli florets, as many, as desired
hot cooked rice
- Brown your beef before placing in the crockpot. (Season the beef with a little salt/pepper, garlic/onion powder — optional, throw them into a brown paper bag (old school) or plastic zip-lock of flour — you can season the flour instead, then right into the hot skillet). I used peanut oil for this dish. You’re only browning so you don’t need a lot of oil. Enough to cover the bottom of the skillet. I also use a cast-iron skillet for browning.
- Place beef in a crock-pot.
- In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over the beef and cook on low for 6-8 hours.
- Now grab a pot, pour the sauce from the crock-pot into the pot and stir in the cornstarch until smooth, then add back to the crock-pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the cornstarch mixture. Boil until your desired consistency is reached).
- Add broccoli to the crock-pot. Stir to combine.
- Cover and cook for an additional 30 minutes on high (the sauce has to boil for it to thicken).
- Serve over hot cooked rice.
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- So until we meet again my dear Friend, “Stay Cool, Classy, and Keep on Killing it. NEVER give up! NEVER be denied! You’re NEVER too old! NEVER look back!