Get ready to stir up some cauldron magic with this Witches’ Brew Stew! This Halloween-inspired dish is a fun and flavorful way to celebrate the spooky season. Packed with hearty vegetables, rich broth, and a touch of eerie enchantment, it’s the perfect meal for a frightful feast. Whether you’re hosting a Halloween party or simply looking for a unique dinner idea, this Witches’ Brew Stew is sure to delight your guests. So, grab your cauldron and let’s get cooking!
INGREDIENTS
- 1 1/2 tsp canola oil
- 1 (12 oz) package beef smoked sausage, sliced into rounds
- 1 pound lean ground beef or ground turkey
- 1 cup diced onion
- 1 rib celery, diced
- 4 cups beef broth
- 2 carrots, peeled and sliced
- 1 Tbsp Italian seasoning
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1 (10.5 oz) can Campbell’s French Onion Soup
- 1 (15 oz) can tomato sauce
- 2 medium Russet potatoes, peeled and cubed
- 1 bay leaf
- 10 mushrooms
INSTRUCTIONS
Instant Pot Instructions:
- Set the Instant Pot to the sauté setting. Once it displays “HOT,” add the canola oil and swirl it around. Add the smoked sausage and brown for about 2 minutes on each side.
- Next, add the ground beef, onion, and celery, cooking for about 5 minutes until browned. If there’s excess grease, drain it off.
- Pour in the beef broth and scrape the bottom of the pot to loosen any stuck bits. Keep the pot on sauté mode to heat the broth. Add the remaining ingredients, excluding the mushrooms.
- Secure the lid on the Instant Pot and ensure the valve is set to sealing. Set the manual/pressure cook button to cook on low pressure for 10 minutes.
- While the soup cooks, prepare the mushroom “skulls.” Slice the mushrooms in half lengthwise. Use a skewer to poke holes for eyes and a knife to make two slits for the nose. Create additional slits on the stem if desired.
- Once the cooking cycle is complete, release the pressure and stir in the mushrooms. Replace the lid and let the soup sit on warm for about 10 minutes to allow the mushrooms to semi-cook.
- Discard the bay leaf, ladle the soup into bowls, and serve with bread or crackers.
Slow Cooker Instructions:
- Heat a large pan over medium-high heat and add the canola oil. Swirl it around, then add the smoked sausage, browning for about 2 minutes on each side.
- Add the ground beef, onion, and celery, cooking for about 5 minutes until browned. Drain any excess grease and transfer the mixture to the slow cooker.
- Add the remaining ingredients, except for the mushrooms, into the slow cooker.
- Cover and cook on low for 4-6 hours.
- While the soup is cooking, prepare the mushroom “skulls” as described above.
- Add the mushrooms to the slow cooker, replace the lid, and let it sit on warm for about 10 minutes to semi-cook.
- Discard the bay leaf, ladle the soup into bowls, and enjoy with bread or crackers.
