I first want to update everyone and thank you all for your prayers. We were able to come home from the hospital last Thursday and it is SO GOOD to be back! For those of you that don’t know, my husband came down with Guillain Barre Syndrome (GBS), had to be life flighted from our local hospital to a better suited hospital for his needs. In the midst of suffering with heart rate and breathing issues from the GBS, his spleen spontaneously ruptured (no known cause). He had emergency surgery to remove his spleen upon which the found 6.5 liters of blood pooled into my husband’s abdomen. He also had to be put on a ventilator. After many miracles, my husband recovered quickly and physical therapy said we had the okay to head home :) He still has numbness and tingling in his feet, but is a WALKING miracle. The doctors told us they have never seen a GBS patient leave as quickly as my husband had, having gone through all he went through. Thank you all so much for your prayers and thoughts. I truly believe that all the prayers that went his direction was a huge factor in the miracles that have happened and why we are now home.
Now, we can talk about this amazing dinner! My husband asked me to deem this recipe as a “Hubby Favorite” on the blog, so here it is. This meal is absolutely incredible and one we all gobbled up! We love Chinese food, and I always feel a little bit better eating it when it is homemade and I know the ingredients that go into it. The best part about this recipe… It is done in the Crock Pot! That is right! Put it in and let it cook all day and then serve it up when dinner time rolls around! Doesn’t get much more perfect than that!
CROCK POT BEEF AND BROCCOLI
1 lb. boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
1/2 cup soy sauce, reduced sodium
1/3 cup brown sugar
1 Tbsp. sesame oil
3 garlic cloves, minced
2 Tbsp. cornstarch
2 Tbsp. water
Fresh broccoli florets (as many as desired)
Hot cooked rice
Place beef in crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar, oil and garlic. Pour over beef.
Cover and cook on LOW for 6-8 hours.
In a cup, stir cornstarch and water until smooth. Add to crock pot. Stir well to combine.
Blanch broccoli florets and add to the crock pot. Stir to combine.
Cover and cook for an additional 20 minutes on HIGH or until thickened.
Serve over hot, cooked rice.
(recipe from 365 days of Slow-Cooking cookbook)