Crock Pot Swedish Stew

I was trying to come up with something different for dinner, and was kinda hungry for stew. We’d just had a tomato based stew, so I wanted something different. We like Swedish Meatballs, so I thought why not try that type of sauce in a stew. It smelled great, but the real test was that Hubby said he really liked it and that the recipe was a keeper. I figured I better get the recipe typed up and recorded somewhere, so I don’t forget how I made it, the next time we have it. (I tend to do that; make meals by adding different concoctions, and then forget what I did.) I served it with a slice of buttered rye bread and it was delicious. I hope you like it too!

Crock Pot Swedish Stew

1 1/2 pounds beef roast or round steak

Small amount oil for browning

Salt, pepper, and garlic powder to taste

1 can cream of celery soup

1 cup baby red potatoes, quartered

1 cup frozen peas and carrots

1/4 cup finely chopped dill pickle

Cut beef into bite size pieces. In a skillet, sprayed with nonstick cooking spray, brown the beef in oil, seasoning with the salt pepper, and garlic powder.  Place the quartered potatoes in the bottom of a crock pot. Add the browned beef next, followed by the cream of celery soup, dill pickle, and peas and carrots. Cook on low  for 7-9 hours or high 4-5 hours. Stir to incorporate anytime after halfway through the cooking cycle.

Alternate ingredients: You can use regular medium potatoes, peeled and cut into 1”size pieces. You could also use fresh peas and carrots, but then put the carrots in the bottom with the potatoes, since they will take longer to cook.

Enjoy!




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