Slow Cooker Witches Brew Stew
A hearty and festive stew made with ground beef, spicy sausage, and fun-shaped vegetables, perfect for Halloween.
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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Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.