Introduction

This Slow Cooker Witches Brew Stew is a hearty, flavorful dish perfect for cozy evenings. With a spooky twist using carrot pumpkins and skull-faced mushrooms, it’s both fun and delicious to serve for fall gatherings or Halloween dinners.

Slow Cooker Witches' Brew Stew Recipe - Recipe Image

Ingredients

1 lb. ground beef
1 lb. hot breakfast sausage (original if you prefer mild)
3-4 large carrots (sliced then cut into pumpkin shapes)
2 cups small diced gold potatoes
3 celery ribs (diced)
1 cup diced leeks (about 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 with skull face carved)

Instructions

Step 1: In a large skillet over medium-high heat, brown the ground beef and sausage together. Crumble well and drain off any excess fat. Transfer the cooked meat to the slow cooker.
Step 2: Prepare the carrot pumpkins by making two straight slits for the stem, then cutting two triangles from the sides of the stem and removing them. Slice the carrots into rounds and add them to the slow cooker.
Step 3: Add the diced gold potatoes, diced celery, diced leeks, minced garlic, Italian herb seasoning, salt, pepper, French onion soup, tomato soup, water, and beef broth to the slow cooker. Stir well to combine.
Step 4: Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
Step 5: Near the end of cooking, prepare the mushrooms. Cut each mushroom lengthwise into two pieces. Use a straw to poke out eye holes and a knife to cut two slits for the nose. Optionally, make slits on the stem for extra detail.
Step 6: Add the carved mushrooms to the slow cooker and let them cook for 10 more minutes. This keeps their shape and adds a spooky touch to your stew.

Tips & Variations

Use original breakfast sausage instead of hot if you prefer a milder flavor.
Try different vegetables like parsnips or turnips for variation in texture and taste.
To make the mushroom faces easier, practice carving on a few mushrooms first before decorating all.
Serve with crusty bread or over rice for a more filling meal.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The mushrooms are best eaten fresh but will keep their spooky look for one day after cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew without a slow cooker?

Yes, you can cook the stew in a large pot on the stove. Simmer on low heat for about 2 hours, stirring occasionally. Add the mushrooms in the last 10 minutes as directed.

What if I can’t find Campbell’s condensed soups?

You can substitute with homemade French onion and tomato soup or use other brands of condensed soups. Adjust seasoning as needed to balance flavors.

Slow Cooker Witches’ Brew Stew Recipe

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★★★★★

5 from 106 reviews

This Slow Cooker Witches Brew Stew is a hearty and festive dish perfect for fall or Halloween gatherings. Packed with ground beef, spicy sausage, vibrant pumpkin-shaped carrots, tender potatoes, and spooky mushroom ‘skulls,’ this stew simmers slowly to develop deep, comforting flavors. The combination of French onion and tomato soups with beef broth creates a rich, savory base that warms you up from the inside out.

Author: Kai
Prep Time: 20 minutes
Cook Time: 4 hours on High or 8 hours on Low, plus 10 minutes for mushrooms
Total Time: 4 hours 30 minutes (High) or 8 hours 30 minutes (Low)
Yield: 6–8 servings 1x
Category: Stew
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meat

1 lb. ground beef
1 lb. hot breakfast sausage (original flavor if you prefer less spice)

Vegetables

3–4 large carrots (sliced, then cut into pumpkin shapes)
2 cups small diced gold potatoes
3 celery ribs (diced)
1 cup diced leeks (from 1 large leek)
10 mushrooms (cut in half, with skull face carved)
1 tsp. minced garlic

Seasonings and Liquids

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

Instructions

Brown the meats: In a large skillet over medium-high heat, brown the ground beef and hot breakfast sausage together. Crumble the meats as they cook and drain off the excess fat. Transfer the browned meat mixture into the slow cooker.
Prepare the carrot pumpkins: Slice the carrots and then shape them into pumpkin forms by making two straight slits to create the stem, remove two triangular pieces from the sides of the stem, then slice the carrot sections. Add these carrot pumpkins to the slow cooker.
Add remaining ingredients except mushrooms: Into the slow cooker, add the diced gold potatoes, celery, diced leeks, minced garlic, Italian herb seasoning, salt, pepper, condensed French onion soup, condensed tomato soup, water, and beef broth. Stir gently to combine.
Start slow cooking: Cover with the lid and cook on HIGH for 4 hours or LOW for 8 hours to allow flavors to meld and ingredients to soften.
Prepare the mushrooms: Near the end of the cooking time, halve the mushrooms lengthwise. Using a straw, poke out eye shapes, and with a knife, make two small slits for a nose and add additional slits on the stem, mimicking skull faces.
Add mushrooms to stew: After the bulk of cooking, add the prepared mushrooms to the slow cooker and let them cook uncovered for about 10 minutes to retain their shape while imparting a subtle flavor.
Serve and enjoy: Once mushrooms are tender but firm, turn off the slow cooker and ladle the stew into bowls. Enjoy this warm, festive Halloween-themed stew!

Notes

Wait to add mushrooms until the last 10 minutes of cooking to maintain their shape and detailed cutouts.
Use original hot breakfast sausage for a milder stew or spicy if you prefer extra heat.
Carrot pumpkin shapes add a fun seasonal touch but can be omitted if short on time.
Drain excess fat after browning the meats to keep the stew from being greasy.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.

Keywords: slow cooker stew, Halloween stew, witches brew stew, ground beef stew, sausage stew, pumpkin carrot stew, hearty fall stew