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.