Swedish Stew

  • Yield <p>6-8</p> servings


1 medium chopped onion
2 pounds ground beef or Chuck
11/2 teaspoons black pepper (to taste)
1 teaspoon salt (to taste)
1 can sweet peas (partially drained)
6 whole carrots (sliced thinly)
5 medium potatoes (sliced thinly)
1 large covered casserole dish
5-6 tablespoons margerine
1 teaspoon dry dill weed


Pour half of meat mixture in bottom of casserole.  Cover meat with one half of the thinly sliced carrots, and one half of the sweet peas .  Proceed to cover this with a layer of the sliced potatoes.

Pour remaining meat mixture over potatoes.  Add remainder of carrots, peas (and juice from peas).  Cover with remainder of sliced potatoes.  Put the 5-6 dabs of margerine (scattered) on top.  Sprinkle with additional salt and pepper, and also the dill weed.

Cover and bake at 325 degs. for 1-1 1/2 hours until potatoes are lightly browned and fork tender.






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