Description

This Slow Cooker Witches Brew Stew is a hearty and flavorful dish perfect for cozy nights. Featuring a savory blend of Italian sausage, lean ground beef, and a medley of vegetables like mushrooms, carrots, celery, and baby gemstone potatoes, it stews slowly in a rich broth infused with Italian-style diced tomatoes and red wine vinegar. This comforting stew offers a touch of whimsy with “pumpkin-shaped” carrots and mushroom “eyes,” ideal for fall or Halloween gatherings.

Ingredients

Scale

Meat and Aromatics

1 pound Italian sausage
1 pound lean ground beef
3 ounces shallots, diced (about 1 package)
2 ounces dry onion soup mix, divided (2 packets)

Vegetables

8 ounces large white mushrooms (about 1 package)
4 carrots, peeled
1 cup chopped celery
1½ pounds baby gemstone potatoes, halved

Liquids and Seasonings

5 cups low sodium beef broth
14 ounces Italian-style petite diced tomatoes (1 can)
3 tablespoons red wine vinegar

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Instructions

Brown the Meat: Heat a large skillet over medium heat. Add Italian sausage, lean ground beef, diced shallots, and one packet of onion soup mix. Cook, breaking the meat apart, until fully browned and cooked through, about 5-8 minutes.
Prepare Mushrooms: While the meat cooks, slice the mushrooms in half. Using a chopstick or toothpick, poke ‘eyes’ into the rounded side of each mushroom half to create a spooky effect.
Shape Carrots: Cut two triangular wedges out of one side of each peeled carrot and discard them. Slice the carrots crosswise to form “pumpkin” shapes.
Transfer Meat to Slow Cooker: Once the meat is cooked, transfer it to a large slow cooker. Leave behind any excess grease in the skillet.
Sear Vegetables: In the same large skillet with remaining grease, add mushrooms, shaped carrots, chopped celery, and halved baby gemstone potatoes. Sear over medium-high heat, stirring frequently, for 3-5 minutes to lightly brown and begin cooking the vegetables.
Add Vegetables to Slow Cooker: Transfer the seared vegetables into the slow cooker with the meat. Sprinkle the remaining packet of onion soup mix evenly over the vegetables.
Add Broth and Tomatoes: Pour in the low sodium beef broth, Italian-style petite diced tomatoes, and red wine vinegar. Stir well to combine all ingredients.
Slow Cook: Cover the slow cooker with a lid and cook on high for 2-3 hours or low for 4-6 hours, until vegetables are tender and can be easily pierced with a fork.

Notes

You can brown the meat directly in the slow cooker using the sauté function, then add the remaining ingredients and cook together. Remember to remove excess grease after browning.
For a vegetarian version, omit the meat and substitute vegetable broth. Adding more vegetables like bell peppers or zucchini enhances flavor.
To add heat, include chopped jalapeños or red pepper flakes with the meat or diced hot peppers with the vegetables.
Make it more filling by adding cooked beans such as kidney or black beans, or grains like quinoa or rice.
For a creamier texture, stir in heavy cream or coconut milk at the end of cooking.
Use colorful vegetables like purple potatoes or rainbow carrots for an eye-catching stew.
Decorate the stew with “eyes” made from sour cream or cream cheese topped with sliced black olives for a fun spooky touch.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320
Sugar: 5g
Sodium: 540mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg