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A close-up of a white bowl filled with Witch's Cauldron Beef Stew, showcasing beef chunks, carrots, and playful skull-shaped mushrooms with autumn decor in the background.
Sarah

Amazing Witch's Cauldron Beef Stew Recipe

This Witch's Cauldron Beef Stew is a delightful and heartwarming recipe perfect for Halloween, combining rich, savory flavors with playful spooky charm. It's an ideal meal for chilly October evenings, whether you're hosting a ghoulish gathering or enjoying a cozy family dinner.
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Prep Time 40 minutes
Cook Time 4 hours 10 minutes
Total Time 5 hours 10 minutes
Servings: 10 servings
Course: Soup
Cuisine: American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. ground beef
  • 1 lb. hot ground turkey 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

Equipment

  • Large Skillet
  • slow cooker
  • drinking straw
  • small, sharp knife
  • small bowl

Method
 

  1. 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 ground turkey 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 2 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 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.
  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 of the cooking time so they will keep their shape.

Notes

For the best flavor, brown the meat thoroughly and avoid lifting the slow cooker lid. Add mushrooms at the end to keep their shape. Fix bland stew with extra seasoning and thicken thin broth with a cornstarch slurry. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Thaw frozen stew in the refrigerator before reheating.