Amazing Witch’s Brew Stew Recipe

I have such vivid memories of Halloween from my childhood. The crisp autumn air, the excitement of picking out costumes, and the thrill of trick-or-treating filled each October evening with magic. In the spirit of that nostalgia, I’ve created a dish I like to call “Witch’s Brew Stew.” This hearty, Halloween-themed stew not only embodies the spooky spirit of the season but is also incredibly easy to prepare. Ready in under five hours—or eight on low—it’s perfect for those chilly autumn nights.

What is Witch’s Brew Stew? This dish is a flavorful, comforting concoction that brings together a mix of ingredients that not only taste great but look fun too. Drawing from historical folklore, “brews” and “potions” have long enchanted our imaginations. Just like a witch brewing up a delightful potion, I’ve crafted a recipe that transforms humble ingredients into something special.

There are so many reasons why you’ll fall in love with my Witch’s Brew Stew. First, it’s quick to make, with minimal hassle and prep time. Second, it features fun spooky shapes, like pumpkin carrots and skull mushrooms, which the kids will adore. It’s also packed with rich, hearty flavors that will warm you up from the inside out. This stew is not just a meal; it’s an experience to share with family and friends.

Here’s everything you’ll need to create my Witch’s Brew Stew:

• 1 lb. ground beef
• 1 lb. hot ground chicken sausage
• 3-4 large carrots (sliced then cut into pumpkin shapes)
• 2 cups small diced gold potatoes
• 3 celery ribs (diced)
• 1 cup diced leeks (1 large leek)
• 1 tsp. minced garlic
• 1 Tbsp. Italian herb seasoning
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 10.5 oz. Campbell’s Condensed French Onion Soup
• 10.5 oz. Campbell’s Condensed Tomato Soup
• 1.5 cups water
• 32 oz. box beef broth
• 10 mushrooms (cut in half, then skull face cut into it, see directions)

If you’re looking to adapt this recipe for different tastes, here are some great substitutions you can make:

Ingredient	Substitution Ideas
Meat	Ground turkey, vegetarian crumbles, different sausages
Vegetables	Swap potatoes, celery, or leeks for other options
Soups	Alternatives to condensed soups (homemade or low-sodium)
Dietary	Vegetarian/Vegan adaptations, Gluten-Free, Dairy-Free
Spices	Adjusting the Italian herb seasoning to taste

Let me walk you through how to make this delightful dish:

1. In a large skillet on the stove top set to medium-high heat, brown the ground beef and ground chicken sausage together. Crumble and drain off fat. Add to the slow cooker.
2. For the carrot pumpkins; first make two straight slits for the stem, then cut two triangles from the sides of the stem and remove them. Cut them into slices and add to the slow cooker.
3. Add the remaining ingredients EXCEPT for the mushrooms.
4. Place the lid on the slow cooker.
5. Cook on HIGH for 4 hours or LOW for 8 hours.
6. When the cooking time is near done, prepare the mushrooms. Cut them down the middle lengthwise, making them each into two pieces. Use a straw to poke out the eyes and a knife to make two slits for a nose. I also make slits on the stem.
7. Add the mushrooms to the slow cooker after the cooking time is done. Let the mushrooms cook for 10 minutes along with the rest of the soup. I add the mushrooms at the end to keep their shape.

You have three options for cooking this delicious stew, each offering its own unique benefits:

Slow Cooker Instructions

Follow the recipe instructions I’ve outlined above. This method provides incredible convenience, allowing the flavors to meld beautifully over time.

Instant Pot Instructions

For an Instant Pot, start by browning the ground beef and sausage using the sauté function. Once browned, add the rest of the ingredients except the mushrooms. Close the lid and cook on high pressure for 25 minutes. Perform a quick release, then proceed with adding the mushrooms as outlined earlier.

Stovetop/Dutch Oven Instructions

To cook on the stovetop, brown the meat in a Dutch oven over medium-high heat. Then, add the carrots, potatoes, celery, leeks, garlic, herb seasoning, salt, pepper, soups, water, and beef broth. Bring to a boil, then lower the heat and let it simmer for about 45 minutes, stirring occasionally. Add the mushrooms by slicing and preparing them as mentioned, then simmer for an additional 10 minutes.

Creating spooky vegetable shapes can add a fun twist to your presentation. Here’s how to craft your carrot pumpkins and skull mushrooms, along with some pro tips:

1. Carrot Pumpkins: Make two straight slits for the stem, cut two triangles from the sides, and remove them. These shapes can easily be made with a vegetable peeler or knife.
2. Skull Mushrooms: After cutting in half, poke out eyes and create slits for a nose. Using a small paring knife can help make precision cuts.
3. Other ideas: Consider using bell peppers for jack-o-lanterns or olives for “spider” garnishes. For even more savory Halloween food ideas to complement your meal, check out our collection.

If you want to customize your Witch’s Brew Stew further, consider these options:

• Meat Choices: Use chicken, turkey, or different types of sausage based on your family’s preferences.
• Vegetable Additions: Bell peppers, corn, spinach, or kale can add new flavors and textures.
• Flavor Twists: For a smoked taste, try a pinch of smoked paprika or a splash of dark beer.

To achieve the perfect consistency, if you want to thicken the stew, a cornstarch slurry or mashed potatoes can work wonders. Conversely, if you prefer it thinner, simply add more broth or water.

For serving, I suggest pairing the stew with some hearty Halloween-themed bread, a colorful salad, or even festive drinks. For a perfect spooky dessert, consider our spooky & easy Halloween cookies. You can also get creative with garnishes, using fresh herbs or creating “sour cream webs.” For a spooky party atmosphere, serve the stew in a cauldron, complete with dry ice for that extra eerie effect!

Preparing for a busy day or party? Consider prepping components in advance. Chopping vegetables the day before or browning the meat ahead of time can simplify putting everything together when you’re ready to eat. For another convenient easy fall recipe for busy nights, explore our One-Pan Harvest Chicken.

When it comes to storing leftovers, let the stew cool before placing it in airtight containers. For refrigeration, it should stay fresh for about 3-4 days, and you can freeze it for up to three months. To reheat, warm on the stovetop or microwave as desired.

Here are some tips for success with your stew. Choose fresh vegetables for maximum flavor, and don’t skip browning your meat—it adds a depth of flavor. Layering your ingredients helps build a rich taste, and adjusting the seasoning at the end of cooking can help achieve the best flavor profile.

You’ll need some essential equipment to whip up your Witch’s Brew Stew:

• Slow cooker
• Instant Pot
• Dutch oven
• Knives
• Cutting board
• Skillet

As for nutrition, please note that nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Now, for some frequently asked questions:

• Is Witch’s Brew Stew only for Halloween? No, it’s a delightful dish for any chilly day!
• Can I make it in advance for a party? Absolutely! It stores well for later enjoyment.
• How do I make this spicier? Adding hot sauce or extra herbs can elevate the heat.
• Can I make this vegetarian/vegan? Yes! Substitute the meat and choose vegetable broth for a vegan version.
• How do I make this gluten-free? Just ensure your broth and soups are gluten-free.
• Can I add other vegetables? Definitely! Feel free to get creative.

I hope you give my Witch’s Brew Stew a try. It’s the perfect blend of fun, flavor, and form, making it a wonderful dish for Halloween. I’d love to hear what you think! Leave a comment, ask a question, or share your results. Happy cooking!