slow cooker beef
As I type this, it is 7:00 PM on Thursday, April 25, 2019, and it is 94 degrees outside. I am sitting outside because I have my AC on today and I can’t turn it back down until 8:00 PM. I’m back to living in a cave and it is dark as night inside. How is it possible that my last post was titled “The Definition of Spring” and now it’s nearly 100 degrees. Oh yeah, I live in Arizona, that’s how!
There is a slight breeze out here, so I decided to come out of the dark and deal with the heat. It’s not all that bad, honestly. I’d have to say that 100+ degrees is where my tolerance is kaput, the denial sets in and my non-acceptance is in full force. That’s when the real crabbiness and bitching seriously kick in. That could be as early as Friday, which, as you read this … is TODAY!
So, the way to live through the summer is to use a slow cooker. I have gotten mine out of the garage and it is ready for action.
For this recipe, which I made last week, I decided to use the frozen ginger cubes from Trader Joe’s. Super convenient and they worked great!
I bought 4 pounds of beef chuck roast at Costco with the knowledge that after I cut out a bunch of the fat, there would be about 3 pounds of meat remaining. I was right, of course.
I don’t say that to brag. As all of my friends and family know, my Superpower is Spatial Recognition. Give me a pan or a pot or a bowl full of stuff that needs to fit in a container to go in the refrigerator, I will give you THE PERFECT container. It’s a gift. Not a superpower useful in The Avengers sort of way, but a superpower nonetheless. Anyhow, keep that in mind when purchasing the beef, there will be waste, and there ain’t nobody who wants all that fat!
Slow Cooker Asian Beef
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 5 garlic cloves, peeled and minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger (or three frozen cubes)
- 2 teaspoons Sriracha
- 1/2 teaspoon freshly ground black pepper
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 medium red onion, peeled and diced
- 2 tablespoons cornstarch
- 1 cup broccoli florets
- 2 cups cooked white or brown rice
- 4 green onions, thinly sliced
In the bowl of a 6-quart (or larger) slow cooker, whisk together the broth, soy sauce, sugar, garlic, sesame oil, vinegar, ginger, Sriracha, and black pepper.
Place diced onion in the slow cooker with sauce and stir.
Add the cubed beef into the slow cooker and stir to coat.
Cover and cook on low heat for 6-7 hours or high heat for 3-3 ½ hours. If you intend to serve and eat the entire meal today, add the broccoli now. (If you think there will be leftovers – *see the next paragraph)
* Since I am generally cooking for one or two, with the intention of leftovers, I do not add the broccoli in the slow cooker. Instead, I pull out what I intend to eat in one sitting, and add some broccoli when I am reheating the meal. This keeps the broccoli green and fresh instead of soggy and gray. To do this, simply put the amount you’d like in a saucepan, stir in some broccoli, and heat over medium heat until the broccoli is cooked through and the meat is hot.
In a small bowl, whisk together cornstarch and 1/4 cup of water. Stir this mixture into the slow cooker. Cover and cook on low heat for an additional 20 to 30 minutes, or until the sauce has thickened and the broccoli is cooked through.
When ready to serve, spoon rice onto a platter or individual plates. Spoon Asian beef on top of rice and sprinkle with green onions.
Serves 8 to 10
16 comments
Yep…living the Dream here in AZ too…no ‘Spring’ this year, just a full-scale launch from winter directly into ‘blast furnace’!! …and 3pm-8pm torture!!
Was it hotter than 95 in your house? What do you keep your temp set at?
Anyway, yes time for slow cooker. Thanks for new recipe
Hi Betsy, No, it was not hot inside the house, just dark. I try to turn on as little electricity as possible between 3-8, so the AC units do not come on then. I close all the window coverings, have the skylights covered, etc. I have the AC units as low as they will go all morning and early afternoon, then they shut down promptly at 3:00. When it’s 110+ out, it will get near 90 inside before 8:00 PM, that’s when I either leave the house or go in the pool. For instance, it’s supposed to get to 101 today, so the units are set to 68 and that will precool the house so that when they go off at 3:00, the inside will take longer to heat up since all the stuff in the house is basically cold. P.S. I’m on the Saver Choice Max plan which is the best plan for this type of ‘Precooling” effort.
You opened my eyes to a new flavor range in the crock pot. I use mine a lit and was tired if my own cooking. I will try this ASAP and thank you while eating it!
Oh this sounds delicious! And yes, the heat is on, ugh….good idea pulling out the slow cooker!
Yummy! That’s a great superhero power!
I have the same plan as you and it is a challenge to stay cool from 3-8pm, Thank you for the recipe. I needed a new slow cooker recipe. It looks delicious!
Can’t wait to try this recipe Linda! And your bit about “spacial recognition power”……….. LMAO!
Great blog!!
Deb
Linda you are so ambitious and conscientious- I have same plan and turn air to 80 or 82 for the afternoon but that is it.. I am sure your way saves quite a bit of money–I am going to try harder
LOL Betsy, it’s not that I’m ambitious or all that conscientious, although that sounds nice. I’m cheap! I hate paying those high summer APS bills! If you’re not precooling (as low as you can stand it) during off-peak, you’re not getting the full benefit. Seriously, the off-peak electricity is nearly free in comparison to on-peak!
Recipe looks great! Anything with beef and veggies, not to mention easy cooking, is always a big hit at my house! Thanks Linda!
Yeah, I hear you. The summer is definitely here. We went with solar last August and I felt my installer over-designed by putting up too many panels. Guess what, the monitor is already showing we are using as much as we are producing now lol.
My favorite thing about the crockpot is forgetting I got something ready in the morning and I’m dreading coming home to cook and then it’s the most wonderful feeling knowing it’s already done. I’ll have to try this one.
Crockpots are the perfect solution for summer cooking. I also love using my InstantPot for days I forgot to organize dinner in advance.
Crockpots and Instant Pots are perfect tools for summer cooking! Your dish looks delicious.
Love that you’re including recipes for the slow cooker! Still love my Crockpot!
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