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The Magical Slow Cooker » Recipes » Soups » Witches Brew Stew

Witches Brew Stew

by Sarah Olson on October 27, 2020 | Updated October 19, 2021 11 Comments

29780 shares
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close up of witches brew stew
collage of witches brew stew photos with text overlay for pinterest

Make this spooky witches brew stew for a fun fall meal. Made with hot sausage and beef and the veggies are skull mushrooms and pumpkin carrots! This recipe tastes like an ultra jazzed-up hamburger soup! Try it this Halloween along with garlic bread and topped with parmesan cheese.

Who doesn’t love a good fall recipe like this stew. We also love to make pumpkin chili or shipwreck stew.

close up of witches brew stew

This recipe came about from a soup I saw from a member in a recipe group on facebook. Her name is Juanita and her soup has adorable carrot pumpkins and she also uses hot sausage in her soup which I think is wonderful idea. I had to make a variation of it before Halloween and share it with you! If you want to see her version, she calls it “Black Magic Soup”.

We love making this soup for our annual Halloween party. Did you know that a witch is one of the most popular Halloween costumes? It’s second to squid games, which I still need to watch. I’m always the crazy cat lady for Halloween without fail.

How to make Witches Brew Stew in the crockpot:

Ingredients

ingredients for witches brew stew in front of slow cooker
  • Hot sausage – I use Jimmy Dean breakfast sausage. Please use mild if you do not like spicy foods.
  • Ground Beef – I cook the ground beef and the hot sausage together in the same pan. Crumble then drain off the fat.
  • Vegetables – Carrots, mushrooms, gold potatoes, garlic, leeks and celery.
  • Italian herb seasoning – This is mixture of oregano, marjoram, thyme, savory, rosemary, basil and sage and is found along with the other spices at the store. Use a mixture of what you have at home if you do not have this herb mix.
  • Beef broth
  • Campbell’s Tomato Soup – We use this instead of tomato sauce, has a better flavor
  • Campbell’s French Onion Soup – This is the magic in the soup! Adds a carmelized onion flavor.
skillet with a pound of ground beef and a pound of hot sausage

How to make shaped veggies:

  • Carrot Pumpkins – First make two straight slits for the stem, then cut 2 triangles from the sides of the stem and remove them.
  • Skull Mushrooms – Use a standard sized straw and poke eye holes, the piece you poke out should come out in the straw. Make 2 slits for the nose and I also make slits on the stem of the mushroom, to make it look like a collar.
cutting board with cut carrots shaped like pumpkins and mushrooms cut like skulls

How long do I cook?

  • Add everything to the slow cooker. Cook on high for 4 hours.
  • Then add the mushrooms and cook for 10 minutes longer. I don’t cook the mushrooms very long so the hold their shape.
collage of 2 photos of witches brew stew before cooking.

What do I serve with this?

  • Garlic bread
  • Cornbread
  • Topped with Parmesan or mozzarella cheese
slow cooker full of stew with ground beef, carrots and mushrooms

Can I use a different type of meat?

  • Note that the ground hot sausage really makes this meal hearty and decadent.
  • If you want to use another type of meat the flavor will be altered and you may need to add more salt and seasonings. You can use chicken breasts, ground turkey or kielbasa if desired.
2 bowls of witches brew stew

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slow cooker full of stew with ground beef, carrots and mushrooms

Slow Cooker Witches Brew Stew

5 from 10 votes
A fun soup recipe with fall and Halloween inspired veggie cut-outs. Made with ground beef and hot breakfast sausage.
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 40 minutes
Cook Time: 4 hours 10 minutes
Total Time: 5 hours 10 minutes
Servings: 10
Calories: 312kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 lb. ground beef
  • 1 lb. hot breakfast sausage I use Jimmy Dean (use original if you don't like spicy)
  • 3-4 large carrots sliced then cut into pumpkin shapes
  • 2 cups small diced gold potatoes
  • 3 celery stalks diced
  • 1 cup diced leeks (1 large leek)
  • 1 tsp. minced garlic
  • 1 Tbsp. Italian herb seasoning This is found with the other spices at the store. It has oregano, marjoram, savory, thyme, basil, rosemary and sage. If you do not have this, use a mixture of what you do have.
  • 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)
US Customary – Metric

Instructions:

  • NOTE- wait to add the mushrooms until the end of cooking time.
    In a large skillet on the stove top set to medium high heat, brown the ground beef and sausage together. Crumble and drain off fat. Add to the slow cooker.
  • Peel and slice the carrots. Cut the carrots slices into pumpkin shapes. Add to the slow cooker.
    sliced carrots cut into pumpkin shapes
  • Add the remaining ingredients EXCEPT for the mushrooms.
  • Place the lid on the slow cooker.
  • Cook on HIGH for 4 hours or LOW for 8 hours.
  • When the cooking time is near done. Prepare the mushrooms. Cut them down the middle length wise, making them each into two pieces. Use a straw to poke out the eyes and use a knife to make two slits for a nose. I also make slits on the stem.
    whole mushrooms with skull faces cut into them
  • 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 of the cooking time so they will keep their shape.
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How to Video:

Recipe Notes:

Can I use a different kind of meat?
  • Note that the ground hot sausage really makes this meal hearty and decadent.
  • If you want to use another type of meat the flavor will be altered and you may need to add more salt and seasonings. You can use chicken breasts, ground turkey or kielbasa if desired.

Nutrition Information:

Calories: 312kcal | Carbohydrates: 19g | Protein: 20g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 1095mg | Potassium: 981mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3419IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More slow cooker soup and stew recipes:

  • Slow Cooker Stuffed Pepper Soup
  • Slow Cooker Poor Man’s Stew
  • Slow Cooker Chicken and Dumplings
  • Slow Cooker Broccoli Cheese Soup
  • Slow Cooker Split Pea Stew

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    29780 shares
    • 3362

    Filed Under: Beef, Soups

    Comments

    1. Kelley Worley says

      October 25, 2021 at 10:59 am

      I just put this in the crockpot for tonight’s supper!!
      Can’t wait to try it!

      Reply
      • Sarah Olson says

        October 25, 2021 at 11:19 am

        You will love it!

        Reply
      • Mary K says

        October 31, 2021 at 2:19 pm

        I’ve got this recipe cooking now. It seems thin so I added a can of tomato paste. I also planned hot dogs so added them whole to the soup! Looks very Halloweeenie

        Reply
    2. Belle says

      October 12, 2021 at 7:32 am

      Could you sub potatoes or something else for the mushrooms?

      Reply
      • Sarah Olson says

        October 12, 2021 at 9:00 am

        Yes, that will work great! Cut them in small cubes.

        Reply
    3. Carol says

      September 27, 2021 at 4:17 pm

      Can this be made with reducing the salt somehow v

      Reply
      • Sarah Olson says

        September 27, 2021 at 4:56 pm

        If I was making this low sodium, I would start with switching the sausage for ground beef. Switch the tomato soup for tomato sauce and do low sodium beef broth. The only thing left with lots of sodium is the french onion soup, you could possibly skip that, add more low sodium beef broth and use some dried onions instead.

        Reply
    4. Courtney says

      September 24, 2021 at 1:46 pm

      Would love to know how to modify for the Instant pot.

      Reply
    5. yum says

      December 3, 2020 at 11:56 am

      5 stars
      This is an excellant recipe. I’ve made it twice on the stove.

      Reply
    6. Kay Schmidt says

      October 28, 2020 at 3:49 pm

      Have not tried as yet.

      Reply
      • Lol says

        October 29, 2020 at 2:24 pm

        Okay thanks for telling us you haven’t done this. Useless.

        Reply

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