Slow Cooker Beef and Broccoli

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On this chilly day, how about a healthy slow cooker recipe to warm you up? This tasty Beef and Broccoli recipe takes just minutes to throw together in the slow cooker.  The beef melts in your mouth and it much better for your diet than a take away!!


For 4 servings       580 Kcal per Serving

  • 1 kg sirloin steak, or beef steak pieces sliced thinly
  • 250 ml beef stock 
  • 120ml low sodium soy sauce
  • 55g brown sugar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 4 tablespoons cornflour
  • 4 tablespoons water
  • 1 head broccoli, cut into florets
  • 240g white rice, cooked as per manufacturers instructions, for serving


  1. In your slowcooker, whisk together beef stock, soy sauce, sesame oil, minced garlic, and brown sugar.
  2. Place slices of beef in the liquid and toss to coat.
  3. Cover with lid and cook on low heat for 4 hours.
  4. After 4 hours, whisk together cornflour and water in small bowl. Pour into slowcooker, add the broccoli and gently stir to combine.
  5. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  6. Serve with rice of your choice
  7. Enjoy

Note – this can also be cooked in a casserole dish on your cooker/oven

Or why not try this zero calorie mushroom soup that I love to pop on in minutes in my soup maker while I go for my quick 20 minute walk. It is lovely to come back to a warm bowl of soup.

My Mushroom Soup


  • 1 Punnet of Mushrooms
  • 1 White Onion – diced
  • 1 clove of Garlic – sliced
  • 1lt Vegetable Stock ( or Other Stock)


  1. Add all the ingredients to the Soup-Maker
  2. Select Chunky setting and blend to the consistency you like.
  3. Add Lite Cream Cheese for a creamier soup – remembering to count the calories!

Note – this soup can also be made in the traditional way in a saucepan on your hob simmering for 25 minutes, blend with a stick blender.

Top Soup-Maker Tips:

  • Try to prepare your ingredients in advance as much as possible. Most recipes are simply ‘chop & pop’ so it’s pretty straightforward. If you’re in a real rush you could always pick up pre-chopped vegetables from your supermarket.
  • It’s always best, and most efficient, to boil the water used for the stock or liquid addition just before adding it to the soup-maker. If you use water straight from the tap, you may find some vegetables aren’t quite cooked when the soup’s ready, especially if the vegetables are cumbersome or tough. Starting with hot stock gives it a better chance to add more flavour and taste.
  • Chop your ingredients into small pieces, especially tough veggies such as potatoes, carrots, squash and turnip. This allows the vegetables to fully cook in the short soup maker cycle.
  • Ensure the lid is placed fully on and secure.
  • Make sure all meat that goes into the soup maker is pre-cooked. Soup makers do not have long enough settings to cook your meat.
  • Due to the starch and sugars present in some foods, a slight burning may occur if they are placed in direct contact with the inside base of the jug. To prevent this, add half a cup of water or stock to the Soup Maker before placing in any solid ingredients. Then top up with the remaining liquid specified in your recipe.
  • If you plan to use anything frozen, make sure the ingredients are fully thawed first. There may be damage to the blade if content is still frozen.
  • Do NOT open the lid during cooking. If you do you may find yourself splattered with very hot liquid.
  • Follow your manufacturer’s minimum and maximum guidelines. The Morphy Richards Soup Maker jug has these clearly marked on the inside of the jug.
  • Do not submerge either part (lid or jug) of your soup maker fully in to water when cleaning. These contain electrical components that can be damaged by water.
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