This Slow Cooker Witches Brew Stew is a tasty and easy meal you can make for fall or Halloween. It has ground beef, spicy sausage, and plenty of vegetables, some cut into fun shapes like pumpkins and skulls. You cook it all in a slow cooker, so it’s hands-off and ready when you are. It’s perfect for a family dinner or to have leftovers for the week.
Why You’ll Love This Slow Cooker Witches Brew Stew
You’ll find this stew a delightful balance between hearty and festive. The combination of ground beef and spicy sausage gives a robust flavor that warms you up on cool days. The slow cooker does all the work, letting the ingredients meld together while you go about your day. Plus, the fun shapes cut into the carrots and mushrooms make it a hit with kids and adults alike, adding a bit of Halloween magic to your mealtime. Whether you’re hosting a fall gathering or just want a comforting dinner, this stew is easy to prepare, full of nourishing veggies, and loaded with cozy flavors.
Ingredients You’ll Need
For this flavorful Witches Brew Stew, gather these ingredients:
- 1 pound ground beef
- 1 pound hot breakfast sausage (you can use original if you prefer less heat)
- 3 to 4 large carrots, sliced and cut into pumpkin shapes
- 2 cups small diced gold potatoes
- 3 celery ribs, diced
- 1 cup diced leeks (about 1 large leek)
- 1 teaspoon minced garlic
- 1 tablespoon Italian herb seasoning (a blend of oregano, marjoram, savory, thyme, basil, rosemary, and sage)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 10.5 ounces Campbell’s Condensed French Onion Soup
- 10.5 ounces Campbell’s Condensed Tomato Soup
- 1.5 cups water
- 32 ounces beef broth
- 10 mushrooms, halved and carved with skull faces
How to Make Slow Cooker Witches Brew Stew
Start by browning the ground beef and hot breakfast sausage in a large skillet over medium-high heat. Break the meat apart as it cooks, and once fully browned, drain any excess fat to keep the stew from getting greasy. Transfer the cooked meat to your slow cooker.
Next, prepare the pumpkin-shaped carrots. Cut two straight slits to form the stem, then carve two triangles from the sides of the stem and remove them. Slice the carrots into rounds and add these fun shapes to the slow cooker.
Add the diced gold potatoes, celery, leeks, minced garlic, Italian herb seasoning, salt, and pepper. Pour in the condensed French onion soup, condensed tomato soup, water, and beef broth. Give everything a gentle stir to combine.
Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours. This slow simmer allows the flavors to blend deeply and the vegetables to soften.
When the cooking time is almost up, prepare the mushrooms. Cut each mushroom in half lengthwise. Using a straw, poke out two holes for eyes, and with a knife, carve two slits for a nose, shaping each half like a tiny skull.
Add the carved mushrooms to the slow cooker, and cook for an additional 10 minutes. This step keeps the mushroom skulls intact while allowing them to absorb the stew’s flavor.
Finally, give the stew a gentle stir and it’s ready to serve.
How to Serve Your Witches Brew Stew
Serve this stew steaming hot in large bowls to showcase its hearty texture and festive veggies. The pumpkin carrot slices and skull-shaped mushrooms add a fun and spooky look that’s perfect for fall and Halloween gatherings.
Pair your stew with warm crusty bread or buttery dinner rolls to soak up every bit of the rich broth. A simple side salad with crisp greens can balance the meal nicely.
For a cozy family dinner, serve it with a dollop of sour cream or shredded cheese on top for extra creaminess. If you want to keep it kid-friendly, avoid adding extra heat by using mild sausage and skipping any hot toppings.
Leftovers taste even better the next day as the flavors have more time to mingle, making this stew ideal for meal prepping or batch cooking.
Expert Tips for the Best Slow Cooker Witches Brew Stew
To make your stew extra delicious, always brown the meat thoroughly and drain the fat well before adding it to the slow cooker. This keeps the stew from becoming greasy and helps develop deeper flavor.
Don’t skip the pumpkin-shaped carrots and skull mushrooms—they’re simple to make and really elevate the stew’s look, making it more exciting for little ones and guests.
If you don’t have Italian herb seasoning, mix your own with dried oregano, thyme, basil, and rosemary. Fresh herbs can also work well but add them closer to the end of cooking.
Adjust salt and pepper to taste once cooking is finished, especially if you swap out the meats or broth types.
If you’re short on time, you can skip cutting the shapes from the vegetables and still get a tasty, comforting stew.
For an extra boost of flavor, add a splash of Worcestershire sauce or a teaspoon of smoked paprika to the slow cooker.
How to Store Your Leftover Witches Brew Stew
After enjoying your stew, cool any leftovers to room temperature within two hours. Store in an airtight container and refrigerate for up to 4 days.
You can also freeze the stew in portion-sized containers for up to 3 months. If freezing before cooking, hold off on adding the mushroom skulls until after reheating to keep their shape.
To reheat, thaw overnight in the fridge and warm gently on the stovetop or in a microwave until hot throughout. Stir occasionally to keep the stew creamy and well mixed.
Proper storage keeps your stew fresh and flavorful, making it easy to enjoy again later.
Variations to Make Your Witches Brew Stew Your Own
You can easily adjust this stew to fit your tastes or dietary needs. For a lighter option, substitute ground turkey or chicken sausage instead of beef and pork sausage. Just remember to increase seasoning for added flavor.
If you prefer more vegetables, add diced butternut squash, corn, or green beans during the cooking process. These veggies add sweetness and texture.
For a vegetarian twist, skip the meats entirely and double up on mushrooms and beans for protein. Use vegetable broth instead of beef broth to keep it hearty but meat-free.
If you like your stew spicier, choose a hot Italian sausage or add a pinch of cayenne pepper or red chili flakes.
Experiment with different herbs and spices like smoked paprika, cumin, or fresh thyme to give your stew a unique flavor profile.
Frequently Asked Questions About Slow Cooker Witches Brew Stew
Can I use different meats in this stew?
Yes, you can swap the ground beef and hot sausage for ground turkey, chicken sausage, or even kielbasa. Keep in mind the flavor will change, so you may need to add more seasoning and salt.
Is it okay to freeze this stew?
Absolutely! This stew freezes well before or after cooking. Just add the mushroom skulls after reheating to keep their shape.
Can I double the recipe for a larger batch?
You can double this recipe in a 6-quart or larger slow cooker. Adjust cooking times slightly if needed.
Do I have to cut the carrots and mushrooms into shapes?
No, the shapes are optional and mainly for fun. The stew tastes great even with regular cut vegetables.
How long does the stew keep in the fridge?
Stored in an airtight container, the stew will keep for up to 4 days refrigerated.
Slow Cooker Witches Brew Stew
Equipment
- Slow Cooker
- Skillet
- Knife
Ingredients
- 1 pound ground beef
- 1 pound hot breakfast sausage (or original if preferred)
- 3-4 large carrots (sliced and cut into pumpkin shapes)
- 2 cups small diced gold potatoes
- 3 ribs celery (diced)
- 1 cup diced leeks (about 1 large leek)
- 1 teaspoon minced garlic
- 1 tablespoon Italian herb seasoning
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 10.5 ounces Campbell’s Condensed French Onion Soup
- 10.5 ounces Campbell’s Condensed Tomato Soup
- 1.5 cups water
- 32 ounces beef broth
- 10 mushrooms (halved and carved with skull faces)
Instructions
- Brown the ground beef and hot sausage in a large skillet over medium-high heat. Drain excess fat and transfer to the slow cooker.
- Prepare pumpkin-shaped carrots by slicing and carving them before adding to the slow cooker.
- Add diced potatoes, celery, leeks, garlic, Italian herb seasoning, salt, and pepper to the slow cooker.
- Pour in the French onion soup, tomato soup, water, and beef broth. Stir gently to combine.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Prepare the mushroom skulls about 10 minutes before serving and add them to the slow cooker.
- Stir gently and serve hot.
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