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–+ servings
Slow Cooker Halloween Stew

Slow Cooker Halloween Stew: Cozy Comfort with a Spooky Twist

This Slow Cooker Halloween Stew combines hearty ingredients and a spooky presentation for a perfect autumn meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meats
  • 1 pound Ground Beef Substitute with ground turkey or plant-based meat for a lighter option.
  • 1 pound Hot Breakfast Sausage Mild sausage can be used for less heat.
For the Vegetables
  • 4 medium Carrots Cut into pumpkin shapes for visual appeal.
  • 3 medium Gold Potatoes Any waxy potato works, avoid starchy varieties.
  • 2 stalks Celery Adds aromatic flavor.
  • 2 medium Leeks Sweet onions can be used if leeks are unavailable.
  • 4 cloves Minced Garlic Fresh garlic is best—substitute 1/4 teaspoon of garlic powder.
For the Seasoning and Base
  • 2 teaspoons Italian Herbs Dried oregano, basil, or thyme can be used.
  • to taste Salt
  • to taste Pepper
  • 1 can Condensed French Onion Soup Use beef broth or mushroom soup for a different taste.
  • 1 can Tomato Soup Avoid if sensitive to tomatoes.
  • 2 cups Water Use vegetable broth for a vegetarian version.
  • 2 cups Beef Broth Use vegetable broth for a vegetarian version.
For the Fun Touch
  • 8 ounces Mushrooms Slice and carve skull faces for a spooky flair.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Start by heating a skillet over medium-high heat. Add the ground beef and hot breakfast sausage, cooking them until browned, about 5-7 minutes. Stir occasionally and make sure both meats are fully cooked. Once done, drain any excess fat and transfer the mixture to your slow cooker.
  2. Next, grab your cleaned carrots and carefully slice them into pumpkin shapes, ensuring they are about ½ inch thick to maintain their structure during cooking. Place these charming pumpkin-shaped carrots into the slow cooker alongside the browned meats.
  3. Add the diced gold potatoes, chopped celery, sliced leeks, and minced garlic to the slow cooker. Sprinkle in the Italian herbs, alongside salt and pepper to taste. Stir everything together to ensure an even distribution.
  4. Pour in the condensed French onion soup and tomato soup, then add enough water and beef broth to create a rich liquid base. Gently stir until all components are well combined.
  5. Cover the slow cooker and set it to cook on HIGH for 4 hours or LOW for 8 hours. Allow the magic to happen as the ingredients meld and flavors develop.
  6. About 10 minutes before serving, slice the mushrooms and carve little skull faces into them. Gently add the decorated mushrooms into the stew.
  7. Once cooked, taste for seasoning and adjust with more salt and pepper if desired. Serve hot in bowls, garnished with fresh parsley or thyme. Offer crusty bread or garlic rolls on the side for dipping!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 200IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Carve your pumpkin-shaped carrots at least ½ inch thick to prevent them from becoming mushy during cooking. Add the carved skull mushrooms just 10 minutes before serving for best results.

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