Crock Pot Bone Broth Beef & Broccoli

 This crock pot veggie-stuffed meal is absolutely perfect for any time of the week, requiring minimal time and attention— my kind of food making!

Use up any and all veggies you have in the fridge and freezer to add colour, nutrient-density and flavour!


1 lb locally raised grass-fed beef, thinly sliced 

1 cup of your fav High-Vibe bone broth (beef, bison, pho is delicious! I've also used chicken which is equally yummy!

1/4 cup Bragg's amino soy sauce, or a gluten-free tamari

1/8-1/4 cup honey, coconut sugar or a couple dashes of stevia (sweetener is optional, but a little bit of sweetness creates such great flavour balance)

5 garlic cloves, minced

1 small onion, sliced

2 Tbsp organic cornstarch or arrowroot powder

2 Tbsp of cooled broth

4 Cups organic Broccoli, frozen or fresh

*Optional Veg add-ins: sliced organic carrot, mushrooms, peppers, zucchini, green beans, cauliflower, eggplant, baby corn, peas, squash, chilis, or any other veg you think would be amazing to add to this recipe most likely will be!


Place beef and sliced onion In crockpot. 

In a bowl combine your bone broth, Bragg's soy sauce,  sweetener of choice, and minced garlic.

Pour your brothy sauce all over the beef & stir to combine.

Cook on low for 4 -5 hours. 

In a cup stir 2 tbsp of cold bone broth and 2 tbsp organic cornstarch and  pour into the crock pot, stirring to combine.

Add thawed frozen or fresh broccoli to crock pot, along with any other veggies, cover and  switch crock to high, cooking for 30 minutes to get the broth sauce bubbly and thick!

Plate or bowl up and finish with a drizzle of toasted sesame oil, a pinch of toasted sesame seeds and a sprinkling of fresh green onion or chives! And sriracha... always sriracha :)

*option to serve over hot bone broth infused rice- simply use broth in place of water to cook your rice!