Description

There’s something about the colder months that makes me crave comforting, hearty dishes, and this Witches Brew Stew has quickly become one of my family’s favorites. I first made it on a chilly Sunday afternoon, and let me tell you, it was a hit! The kids loved the spooky name, my husband went back for seconds (and thirds!), and I got to enjoy that warm, cozy feeling that only comes from simmering a big pot of goodness on the stove. It’s a fun and flavorful dish, perfect for fall or Halloween gatherings, but honestly, it’s so delicious that you’ll want to make it year-round.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 pound ground beef or turkey
2 medium carrots, diced
3 celery stalks, diced
2 large potatoes, peeled and cubed
1 (15 oz) can diced tomatoes
4 cups beef or chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 bay leaf
Salt and pepper to taste
1 cup frozen peas
1 cup corn kernels
1 cup green beans, chopped
1 tablespoon Worcestershire sauce
Fresh parsley for garnish

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Instructions

Sauté the Vegetables and Meat: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant. Next, add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks.
Add the Vegetables and Spices: Stir in the carrots, celery, potatoes, thyme, rosemary, smoked paprika, and bay leaf. Cook for 5 minutes, allowing the vegetables to soften slightly and absorb the flavors.
Simmer the Stew: Pour in the diced tomatoes, broth, and Worcestershire sauce. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the potatoes are tender.
Add the Final Ingredients: Stir in the peas, corn, and green beans. Let the stew simmer for another 10 minutes to heat the vegetables through. Taste and season with salt and pepper as needed.
Garnish and Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot and enjoy!

Notes

Use fresh herbs: If you have fresh thyme or rosemary on hand, use them instead of dried for an even brighter flavor.
Thicker consistency: If you prefer a thicker stew, mash a few of the potatoes against the side of the pot to release their starch.
Slow cooker option: Want to make this stew with less hands-on time? Brown the meat and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Make ahead: This stew actually tastes even better the next day, so it’s a great recipe to make ahead of time and reheat.
Vegetarian option: Skip the meat and double up on the veggies or add beans for a plant-based version.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 6
Calories: 350