Make this spooky Witches Brew Stew for a cozy autumn meal. It’s built with hot breakfast sausage and ground beef, plus playful vegetable cutouts like pumpkin-shaped carrots and skull mushrooms. The hearty flavors are similar to an elevated hamburger soup, and it’s perfect for Halloween when served with garlic bread and a sprinkle of Parmesan.
This version was inspired by a soup I saw in a Facebook recipe group. The original used carved carrot “pumpkins” and hot sausage, which I loved, so I adapted it to share before Halloween. The member who inspired me calls her version “Black Magic Soup.” I’ve kept the same fun presentation while adjusting ingredients and instructions for a slow cooker.
Key Ingredients
Hot breakfast sausage – I use Jimmy Dean hot breakfast sausage for extra flavor. Substitute mild sausage or Italian sausage if you prefer less heat.
Ground beef – Brown and crumble with the sausage, then drain excess fat before adding to the slow cooker.
Vegetables – Carrots (for pumpkin cutouts), mushrooms (for skulls), gold potatoes, garlic, leeks and celery.
Italian herb seasoning – A blend of oregano, marjoram, thyme, savory, rosemary, basil and sage. Use a combination of dried herbs you have on hand if you don’t have a pre-mixed blend.
Beef broth – Provides a rich, savory base.
Campbell’s Condensed Tomato Soup – Used instead of plain tomato sauce for a smoother, fuller flavor.
Campbell’s Condensed French Onion Soup – Adds a caramelized onion depth that lifts the whole stew.
How to Make Witches Brew Stew
Step One – In a large skillet over medium-high heat, brown the ground beef and hot breakfast sausage together.
Step Two – Crumble the meat as it cooks, then drain off excess fat.
Step Three – Transfer the cooked meat to the slow cooker.
Step Four – To make carrot pumpkins: cut two straight slits at the top for a stem, then trim two small triangles from either side of the stem and remove them. Slice the carrot into rounds to reveal pumpkin shapes.
Step Five – Add the remaining vegetables and pour in the condensed tomato soup and condensed French onion soup. Do not add the mushrooms yet.
Step Six – Add the beef broth and water, then cook on HIGH for 4 hours (or LOW for 8 hours).
Step Seven – For skull mushrooms: halve each mushroom lengthwise. Use a standard-sized straw to punch out two eye holes (the punched pieces will come out inside the straw). Make two small slits for the nose and, if desired, add slits on the stem to resemble a collar.
Step Eight – Add the prepared mushrooms to the slow cooker during the final 10 minutes of cooking so they retain their shape and detail.
Step Nine – Serve hot and enjoy. Top with grated Parmesan or mozzarella if desired.
What to Serve with Halloween Soup
- Garlic bread, cornbread or buttered French bread.
- Garnish with Parmesan or shredded mozzarella cheese.
- Saltine or oyster crackers for a crunchy topping.
Recipe FAQs
Yes. Hot sausage adds richness and heat, but you can substitute chicken breasts, ground turkey, or kielbasa. Expect a change in flavor and adjust salt and seasonings as needed.
Yes. Freeze the stew before or after cooking without issue. If freezing before cooking, wait to add the mushrooms until after reheating so they keep their shape.
No. If you’re short on time, simply chop the vegetables normally—the stew will still be delicious.
Yes. This recipe can be doubled in a 6-quart or larger slow cooker.
Featured Comment
“Great recipe! Will make again. Used turkey sausage instead. Thank you for the recipe!”
– Mariann
Slow Cooker Witches Brew Stew
Pin
How to Video
Equipment
-
Slow cooker (6-quart or larger recommended)
Ingredients
- 1 lb. ground beef
- 1 lb. hot breakfast sausage (use mild if you prefer less spice)
- 3-4 large carrots, sliced then cut into pumpkin shapes
- 2 cups small diced gold potatoes
- 3 celery ribs, diced
- 1 cup diced leeks (about 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 (halved, carve skull faces as directed)
Instructions
-
NOTE: Wait to add the mushrooms until the end of the cooking time.
Brown the ground beef and sausage together in a large skillet over medium-high heat. Crumble and drain off any fat, then add the meat to the slow cooker.
-
Make the carrot pumpkins by cutting stem slits and removing two small triangles, then slice into rounds and add them to the slow cooker.
-
Add the remaining ingredients except the mushrooms, stir to combine, and cover with the lid.
-
Cook on HIGH for 4 hours or LOW for 8 hours.
-
When the cooking time is nearly finished, halve the mushrooms lengthwise. Use a straw to make eye holes and a small knife to cut two slits for a nose; add optional slits on the stem for detail.
-
Add the prepared mushrooms to the slow cooker and cook an additional 10 minutes so they maintain their carved appearance. Serve hot.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Soup Recipes
Try other comforting slow cooker soups like Slow Cooker Stuffed Pepper Soup, Hamburger Soup, or Poor Man’s Stew for budget-friendly meals with ground beef, vegetables, and rich broth. Brunswick Stew and Camp Stew offer bold Southern flavors with mixed meats and tangy tomato bases. For a cheesy option, try Slow Cooker French Onion Soup. For creamy comfort, consider Slow Cooker Chicken Stew, Chicken and Dumplings, or Broccoli Cheese Soup—great choices for any night.