Slow Cooker WitchesBrew Stew


Episode 74



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 stalks diced
1 cup diced leeks (1 large leek)
1 tsp. minced garlic
1 Tbsp. Italian herb seasoning This is found with the other spices at the store. It has oregano, marjoram, savory, thyme, basil, rosemary and sage. If you do not have this, use a mixture of what you do have.
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)


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.
Peel and slice the carrots. Cut the carrots slices into pumpkin shapes. Add to the slow cooker.
Add the remaining ingredients EXCEPT for the mushrooms.
Place the lid on the slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.

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.

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.

Recipe Source: The Magical Slow Cooker