It was a couple of months ago I was approached by Tony of Kettle Kitchen and Jen from Jeni’s Scratch Made Kitchen and asked to be a part of #crocktober for 2023. I have to admit I was really excited for this one and really wanted to be a part of it as I had this recipe in mind.

I do love being a part of collaborations and I make it my mission to find things that are slightly different from the “norm” or that I can at least make differently. This recipe fit the bill perfectly. If you want to see what I did please check out the video below.

Just a little side note for the next day if you have leftovers. The boys decided they wanted it on Baked Jacket potatoes and can I jsut say it was a stroke of pur genius. So good in fact I didn’t have time to take a pic as they whisked away the bowl before while I was grabbing my camera !!!

So let’s get stuck into it.

Witchy Brew Stew

INGREDIENTS

500g Beef Mince

8 Chipolata Sausages

4 Large Carrots (3 Diced and the other 1 cut into mini pumpkins see the video for instructions this of course is optional but it does make for some fun)

4 Medium Onions (Diced)

1/2 Bunch Celery (Diced)

500g Button Mushrooms (halved with eyes cut into them … see the video for instructions)

1/2 Cup Dried Black Eyed Beans

500ml Passata

2 Litres Water

2 Tablespoons of Vegetable Bouillion Powder

2 Beef Stock Cubes or 1 Tablespoon Powdered Beef Stock

2 Tablespoons of Mixed Herbs of your choice

METHOD

1. Prep your veg.
2. Cut your sausages in half
3. Cut your carrots as per the video instructions or if you are feeling not as confident cut the carrots into thick slices first and cut out the little triangles to make your carrot pumpkins individually. This method will take more time but is better for beginners.
4. Prep your mushrooms. I just used a small knife to cut 2 small eyes out of the cap.
5. Saute your onion, celery and diced carrot until softened.
6. Add your sausage “fingers”.
7. Then your mince.
8. Saute all until the mince is cooked.
9. Add your beans and then the water.
10. Add in your seasonings.
11. Add in your carrot “pumpkins” and Mushroom “people” and stir well.
12. Cook in a slow cooker for around 3 hours or in the oven on 150C/ 300F / Gas Mark 2 for 2-3 hours.
13. Don’t forget to cover the pot even if it’s in the oven.
14. Add the Passata after the stew is well cooked and the beans are ready and cook for a further 30-45 minutes.
15. When serving make sure everyone gets a mushroom, carrot pumpkin and sausage finger on top.

QUICK NOTE :- If you cut the carrot pumpkins too thin the stalks will dissolve off in cooking. I would cut mine around 3/4 cm or 1/3 Inch thick next time.