Kent and I make it a priority for all of us to eat together as a family as often as possible. Sadly, we know that our time is limited before our kids are grown and gone, and we want to enjoy these moments as much as possible until then. But some nights it just doesn’t work. Last night we were running kids around and knew we’d be eating at different times, so I pulled out my crock pots and threw together a couple of easy recipes for a hot “feel good” meal — everyone loves this crockpot Italian beef recipe served with creamy mashed potatoes. And what makes it even better, you can start with frozen solid beef! (I always forget to get meat out ahead of time.)
Crockpot Italian Beef Recipe and Mashed Potatoes
- Grass fed round steak (frozen is fine) — they say about 1#/person, but we like extra for leftovers (Here’s where to find safe, healthy meat online if you don’t have a good local source.)
- Extra beef bones from the farm if your round steak doesn’t have a bone
- A splash of raw apple cider vinegar
- A few cloves of fresh garlic, chopped (or 1 teaspoon dried garlic powder)
- 1 onion, chopped (or some dried onion)
- 1/2 teaspoon each of your favorite Italian seasonings (these are optional by the way, you may just want to savor the beefy flavor on its own — it depends on my mood!): rosemary, marjoram, oregano, thyme
- 1-2 organic potatoes/person, peeled and cut into hunks
- 8 ounces organic cream cheese
- About 3/4 cup milk or cream (never buy ultra-pasteurized!) — you made need a little more if the potatoes are too thick
- About 8 ounces pastured butter
- Sea salt and pepper
- About 6-8 Tablespoons flour of your choice (to thicken the broth into gravy if desired) — you could use einkorn flour, sprouted spelt, unbleached white flour, etc.
- In my bigger (7 quart) crock-pot I put in frozen solid grass fed round steak at about 9:00 a.m. and turn it on high. If your round steak has a bone in it you’re all set for some good broth, if not add extra beef bones.
- Throw in the garlic, onion, and Italian seasonings.
- Add water just to cover the meat, along with a splash of vinegar, so it will make a good, healthy broth as it cooks. (Vinegar draws the minerals out of the bones.)
- Cook all day to get the meat nice and tender and flavorful. (This makes the house smell SO good!)
- You can make the mashed potatoes ahead too: boil potatoes until tender, drain, mash and add in milk or cream, cream cheese, butter, sea salt and pepper (taste-test until it’s right, yum!). Now you can put these into another smaller crock-pot on low, or just wait and make these closer to mealtime.
- Right before eating, if you’d like your broth more like a gravy instead of like a soup (but is delicious either way), just mix up the flour with cold water until it makes a semi-thick paste. Stir it quickly into the broth.
- Serve side-by-side in bowls, along with sea salt and pepper so everyone can add more to their own taste preference.
- You could serve it with some roasted veggies or some fruit and you’re done! Or you could also make some homemade bread for extra yummy-liciousness.
- Any leftover meat and broth can be made into a vegetable beef soup the next day!
Easy & fast! I love it when my family can come home to the delicious smell of a home-cooked meal like this one.
Please like and share this recipe, thanks!
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p.s. This was a post from a while back that was in dire need of updating, so I’ve reposted it. Give it a try and let me know what you think!
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