Slow Cooker Witches Brew Stew

Slow Cooker Witches Brew Stew

from themagicalslowcooker.com
310 min
10 servings

A fun soup recipe with fall and Halloween inspired veggie cut-outs. Made with ground beef and hot breakfast sausage.

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 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))

Directions

  1. 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 sausage together. Crumble and drain off fat. Add to the slow cooker.

  2. 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. 3

    Add the remaining ingredients EXCEPT for the mushrooms.

  4. 4

    Place the lid on the slow cooker.

  5. 5

    Cook on HIGH for 4 hours or LOW for 8 hours.

  6. 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. 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.