Step 1

Add beef stew chunks to 5 or 6-quart slow cooker.

Step 2

In a medium whisk beef stock, garlic, soy sauce, honey, and sesame oil to combine. Pour mixture on top of beef. Cover and cook for 3-4 hours on high or 6-7 hours on low.

Step 3

To create a thicker sauce, create a slurry by combing 2 tablespoons of arrowroot with ¼ cup of liquid from the slow cooker. Set aside.

Step 4

15-20 minutes before done cooking, remove lid and stir in the arrowroot slurry, then the frozen broccoli and red bell pepper. Cover and finish cooking.

Step 5

Serve immediately with cooked brown rice and a drizzle of sauce from the slow cooker. Garnish with some toasted sesame seeds before serving, if desired.

Step 6

Label a gallon sized freezer bag. Place the beef in the gallon sized bag. Add beef stock, garlic, soy sauce, honey, and sesame oil. Remove excess air and lay flat to freeze.

Step 7

Thaw. Place contents of bag into the slow cooker. Cover and cook for 3-4 hours on high or 6-7 hours on low

Step 8

To create a thicker sauce, create a slurry by combing 2 tablespoons of arrowroot with ¼ cup of liquid from the slow cooker. Set aside. 15-20 minutes before done cooking, remove lid and stir in the arrowroot slurry, then the frozen broccoli and red bell pepper. Cover and finish cooking.

Step 9

Serve immediately with cooked brown rice and a drizzle of sauce from the slow cooker. Garnish with some toasted sesame seeds before serving, if desired.