Slow Cooker Halloween Stew That Will Spook Your Taste Buds

A delightful Slow Cooker Halloween Stew brimming with savory flavors and whimsical pumpkin-shaped carrots, perfect for festive gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

1 pound Ground Beef Adds protein and depth; substitute with ground turkey for a leaner option.
1 pound Hot Breakfast Sausage Provides extra flavor and spice; can replace with mild sausage.
4 medium Carrots Cut into pumpkin shapes for sweetness and festive presentation.
4 medium Gold Potatoes Diced; contributes heartiness and texture.
2 stalks Celery Provides crunch and freshness; optional to omit.
2 medium Leeks Adds a mild onion flavor; can substitute with onions.
3 cloves Minced Garlic Infuses the stew with aromatic base flavor.
2 teaspoons Italian Herbs Blend of flavors; replace with dried oregano or thyme if needed.
1 teaspoon Salt Enhances overall flavor.
1 teaspoon Pepper Adjust to taste.
1 can Condensed French Onion Soup Adds a rich flavor base; substitute with beef broth.
1 can Tomato Soup Provides acidity and sweetness; alternatively, use crushed tomatoes.
2 cups Water Helps create a stew-like consistency.
2 cups Beef Broth Can use vegetable broth for a meatless version.

For Decoration

1 cup Mushrooms Halved with carved skull faces for whimsical touch.

Equipment

Slow Cooker

Method

Cooking Instructions

Brown the meats by heating a large skillet over medium-high heat. Add ground beef and hot breakfast sausage. Cook for 8-10 minutes, breaking the meats apart until crumbled and no longer pink. Drain fat and transfer to slow cooker.
Prepare the vegetables by adding pumpkin-shaped carrots, diced gold potatoes, chopped celery, sliced leeks, and minced garlic to the slow cooker. Stir to combine.
Mix in the soups and seasonings by pouring in the condensed French onion soup, tomato soup, water, and beef broth. Add Italian herbs, salt, and pepper. Stir thoroughly.
Slow cook by covering the slow cooker and cooking on HIGH for 4 hours or LOW for 8 hours until meat is tender and flavors meld.
About 10 minutes before serving, gently fold in the halved mushrooms. Let them warm through to maintain texture.
Serve the stew once the cooking time is complete. Ladle into bowls and garnish with fresh herbs if desired. Enjoy with crusty bread or mashed potatoes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 250IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

For maximum freshness, store leftovers in airtight containers for 3-4 days. It can also be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!