The sunshine is out, the air is crisp and all I want to do is go outside and rip out some blackberry vines! Who am I? A girl with a plan. On days like this the last thing I want to do is spent time slaving away in the kitchen on dinner. I want something quick, simple, and delicious. Okay, I want that most of the time, but some days I’m fine and enjoy spending more time in the kitchen than others.
This is when the crockpot comes in handy. Even on warm days, crockpots are life savers. You don’t always have to make a soup in the old crocker. You can make a typical meal that would be cooked on the stove in a pan – like this beef and broccoli – but with much less hands on time.
The one ingredients I wasn’t too stoked on was the beef consomme. I tried to find a recipe for how to make it at home, but found nothing that looked quick to make. Quick and simple was needed since I didn’t have too much time that morning.
Anyways… I highly recommend this dish. Jacob and I gobbled it up. Serve with some rice or your favorite grain and lots and lots of broccoli. The more the better.
Crockpot Beef and Broccoli
from Chef in Training
- 1 lb. boneless beef chuck roast, sliced into thin strips
- 1 cup beef consomme
- 1/2 cup soy sauce, reduced sodium
- 1/3 cup brown sugar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 2 tbsp cornstarch
- 2 tbsp water
- Fresh broccoli florets (as many as desired)
- Hot cooked rice
- Place beef in crock pot.
- In a small bowl, combine consomme, soy sauce, brown sugar, oil and garlic. Pour over beef.
- Cover and cook on LOW for 6-8 hours.
- In a cup, stir cornstarch and water until smooth. Add to crock pot. Stir well to combine.
- Blanch broccoli florets and add to the crock pot. Stir to combine.
- Cover and cook for an additional 20 minutes on HIGH or until thickened.
- Serve over hot, cooked rice.
Yesterday I began trying to take Hunter’s 11 month picture…
It has officially turned into a challenging task! Today is a new day, and we’ll get that perfect picture. Or at least, a less blurry.
Do you tend to spend more or less time in the kitchen with nicer weather? Or does it not make a difference? Anyone have a recipe for beef consomme?