by Noel Lizotte
Spring is here. The calendar says so. The robins and buzzards are back. There are daffodils poking out of the neighbor’s flower bed. And it snowed.
Spring in Ohio means be prepared for anything. I celebrated the spring weather this week by making two of my all time favorites: pumpkin pie and beef & broccoli.
The pie seemed appropriate when the weather was snowing and 30 degrees. The beef and broccoli was perfect for the sunny day that followed the snow. It was especially perfect since it’s made in the slow cooker and I was able to watch re-runs of MASH on DVD all day.
Who doesn’t love M*A*S*H? The couple of people out there who raised their hands are probably the same people who don’t like beef and broccoli.
Slow Cooker Beef & Broccoli
1 lb beef, sliced
1 med onion, sliced
1/2 c soy sauce
1/2 c brown sugar
1/4 c Worcestershire sauce
1 TB vegetable oil
10.5 oz can beef broth
3 TB minced garlic
For the Sauce
2 TB cornstarch
2 TB broth
14 oz frozen broccoli
2 cups cooked white rice
Slice the beef into thin strips. Also, cut the onion into thin slices. Place the beef and onion in the bottom of your slow cooker.
In a small bowl combine the soy sauce, brown sugar, Worcestershire sauce, oil, broth and garlic. Pour over onions and beef. Cover. Turn slow cooker to high heat and cook for four hours or cook on low heat four to six hours.
In a small bowl, mix the 2 TB of cornstarch with 2 TB of the broth from the slow cooker. Mix until you have a smooth paste. Return this paste mixture to the slow cooker and stir. Add broccoli and cook for additional 30 minutes on high heat.
Approximate Nutrition Information: Servings Per Recipe: 3, Amount Per Serving: Calories: 611, Fat: 27g, Cholesterol: 100g, Sodium: 2354mg, Carbs: 54g, Protein: 36g.
Make it a Meal: Serve the beef and broccoli over the rice, add a small salad and you’ve got dinner!
Variations: Add some sliced carrots or snow peas to the veggies. Replace the beef with chicken.
The next time I make this meal I’ll be tossing in some fresh mushrooms with the broccoli and doubling the meat. Simply because my husband was disappointed in the crock pot that held only three servings. He was going back for more and more and more. When there are no leftovers, you know you’ve got a winning meal on hand!
If by chance you happen to have leftovers, you can store them in the refrigerator for up to a week. They also freeze just fine and can be stored for a month frozen. However, I would suggest freezing the beef and broccoli part of this dish without the rice. Rice is best fixed and served fresh, not frozen.
Reader Feedback: The lemon cherry trifle was a hit with readers, apparently. I received comments on the flavor combination – everybody loves cherry and lemon together. People appreciated the light taste after spending a winter eating heavier chocolate and caramel desserts.
Noel Lizotte is looking forward to spring and passing the time with easy recipes like this. More recipes are available in her cookbook, for sale at www.ApronFreeCooking.com