Easy Crockpot Teriyaki Beef – Tender 6-Hour Dinner

This slow cooker teriyaki beef starts with 2 pounds of stew meat and a cup of teriyaki sauce. You can also use chuck roast cut into chunks, but stew meat is already cut and often cheaper. The cook takes about 6 hours on low, and most of that is hands-off.

The sauce turns into a glossy glaze after you thicken it with cornstarch at the end. You don't need to marinate the beef first. The long, slow simmer does that work for you.

About the Ingredients

2 lbs (900g) beef stew meat, cut into 1-inch cubes

Chuck or round work well. Don't skip the browning – it adds deep flavor.

1 cup (240ml) teriyaki sauce

Use store-bought or homemade. If using low-sodium, you may want extra soy sauce.

1/2 cup (120ml) beef broth

Adds enough liquid to keep the meat from drying out. Chicken broth works too.

1/4 cup (50g) brown sugar

This balances the salt. Cut it in half if your teriyaki is sweet.

4 cloves garlic, minced

Fresh garlic tastes better but 1 teaspoon garlic powder works in a pinch.

1 tbsp (15ml) grated fresh ginger

Fresh ginger adds brightness. Skip it and add 1/2 teaspoon ground ginger if that's what you have.

1 medium onion, sliced

Yellow or white onion. It melts into the sauce during the long cook.

2 tbsp (16g) cornstarch mixed with 2 tbsp (30ml) water

This slurry thickens the sauce at the end. You can use flour instead but double the amount.

Tips & Tricks

• Brown the beef first. It takes 10 minutes and makes the finished dish taste much richer.
• Don't open the lid during cooking. Each time you do, you add 20 minutes to the cook time.
• If the sauce is too thin at the end, let it bubble on high for 10 minutes without the lid before adding the cornstarch slurry.
• Shred or cube? Stew meat usually stays in chunks. If you want shredded beef, add 30 minutes to the cook time and pull it apart with forks.

Step-by-Step Instructions

1. Brown the beef

Heat 1 tablespoon oil in a large skillet over medium-high. Add the beef in a single layer and let it brown for 4 to 5 minutes per side without moving it. Transfer to the slow cooker.

2. Soften the aromatics

In the same skillet, add the onion, garlic, and ginger. Cook for 2 to 3 minutes until fragrant.

3. Add the sauce

Pour in the teriyaki sauce, beef broth, and brown sugar. Stir to loosen any browned bits from the pan.

4. Combine in the cooker

Pour the sauce mixture over the beef in the slow cooker. Stir everything together.

5. Cook the beef

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The beef is done when it pulls apart easily with a fork.

6. Thicken the sauce

When the beef is tender, mix the cornstarch and water until smooth. Stir it into the slow cooker.

7. Let it bubble

Turn the slow cooker to high if it is not already there. Cook uncovered for 15 to 20 minutes until the sauce is glossy and thick enough to coat a spoon.

8. Serve and enjoy

Spoon the beef and sauce over rice, noodles, or steamed vegetables. Garnish with sliced green onions and sesame seeds if you like.

Delicious Variations

Spicy Teriyaki Beef

Add 1 teaspoon sriracha or red pepper flakes with the sauce for heat.

Vegetable Additions

Add 2 cups of broccoli or bell peppers in the last 30 minutes of cooking so they stay crisp.

Orange Teriyaki Beef

Replace the beef broth with orange juice and add the zest of one orange for a citrusy twist.

How to Store Crockpot Beef Recipes

Frequently Asked Questions