Add beef stew chunks to 5 or 6-quart slow cooker crock.
In a medium glass whisk beef stock, garlic, soy sauce, honey, and sesame oil to combine. Season with salt and black pepper, to taste.
Pour mixture on top of beef. Cover and cook for 3-4 hours on high or 6-7 hours on low.
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 the lid and stir in the arrowroot slurry, then the frozen broccoli and red bell pepper.
Cover and finish cooking.
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.