Description
Witches Brew Stew is a hearty, spooky-fun Halloween soup made with smoked sausage, ground beef, potatoes, and festive mushroom “skulls.” This cozy fall recipe can be made quickly in the Instant Pot or slowly in the Crockpot, making it the perfect Halloween dinner for families and parties alike.
Ingredients
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1½ tsp canola oil (7.5 ml)
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12 oz beef smoked sausage, sliced into rounds (340 g)
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1 lb lean ground beef or turkey (450 g)
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1 cup diced onion (150 g)
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1 rib celery, diced
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4 cups beef broth (950 ml)
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2 carrots, peeled and sliced
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1 Tbsp Italian seasoning (15 ml)
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2 tsp garlic powder (10 ml)
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½ tsp black pepper (2.5 ml)
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10.5 oz Campbell’s French Onion Soup (300 g can)
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15 oz tomato sauce (425 g can)
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2 medium Russet potatoes, peeled and cubed
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1 bay leaf
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10 mushrooms (for carving “skull” faces)
Instructions
Instant Pot Version:
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Set Instant Pot to Sauté and heat canola oil.
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Sear sausage rounds 2 minutes per side.
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Add ground beef/turkey, onion, and celery. Cook until browned, about 5 minutes. Drain grease.
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Deglaze with beef broth, scraping the bottom.
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Stir in carrots, Italian seasoning, garlic powder, black pepper, French Onion soup, tomato sauce, potatoes, and bay leaf.
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Seal lid. Cook on Low Pressure for 10 minutes.
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While cooking, carve mushrooms into spooky “skull” faces.
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Quick-release, stir in mushrooms, and keep on Warm for 10 minutes.
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Discard bay leaf and serve hot.
Crockpot Version:
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In a skillet, heat oil, brown sausage, then ground meat with onion and celery (5 minutes). Drain grease.
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Transfer to Crockpot. Add broth, carrots, seasonings, soups, tomato sauce, potatoes, and bay leaf.
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Cover and cook on Low for 4–6 hours.
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Add mushroom skulls, let warm 10 minutes, discard bay leaf, and serve.
Notes
Add Worcestershire sauce or smoked paprika for extra depth.
To thicken, mash 1–2 potato cubes into the broth.
Mushroom carving is a fun family activity—kids especially love it.
Can be made in a regular pot: simmer 30 minutes after sautéing.
Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: Instant Pot: 20 minutes (including pressurizing) Crockpot: 4–6 hours
- Category: Soups & Stews
- Method: Instant Pot or Slow Cooker
- Cuisine: American