Wednesday, March 5, 2014

Crock-pot Beef and Broccoli

Like many working mothers, I love my crock-pot. I have been trying to get ahead of the dinner time-crunch and organize my week with the help of freezer bags and an hour or two on Sunday afternoon, during Freddy's nap-time. Suffice it to say my "cook for the week" journey is a lot like the Mexican - American war, some wins, some loses, and some disasters. Thankfully there is Mexican dictator involved, although my husband might disagree. Nonetheless, this recipe I am happy to report is a definite winner, the trick is to leave out the broccoli and put it in frozen or fresh about 20 minutes or so before you eat.  I do it just as I put on the rice to cook. 

What you need

  • 1 pound of all natural grass-fed beef stir-fry 
  • 1 cup of dark beef consume
  • 1/2 cup of soy sauce
  • 1/3 cup of brown sugar
  • 1 tablespoon of sesame oil 
  • 1 tablespoon of Worcester sauce
  • 1 tablespoon of balsamic vinegar 
  • 3 large garlic cloves minced
  • salt and pepper to taste
  • 1 16 oz bag of frozen organic broccoli florets (or fresh chopped) 
  • cooked rice
  • chili flake (optional)

What you do

  1. Add all of the ingredients save the broccoli and rice into the crock-pot. Cook on high for 2 and a half hours or 4 hours on low. 
  2. Add the broccoli about 20 minutes before you want to eat. 
  3. Make the rice
  4. Enjoy! 

Make-ahead and freezing instructions

  • You can mix all of the ingredients except for broccoli and rice and store in a Ziploc freezer bag. You can either freeze the bag  as it is, or place in your fridge. The ingredients will keep in your freezer for up to 3 days. 

    • Remember to label the bag with the dish 
    • If you freeze the ingredients, you can either thaw and then cook as instructed or you can put the frozen ingredients directly in the crock-pot. If cooking from frozen increase the time to 3 1/2 hours on high or 6 hours on low. 
    As always, much love, many blessings, and happy cooking!

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