Kelly's Witches Stew

READY IN: 3hrs 15mins
Recipe by Dirana1

This was created 31 Oct 2005 in preparation for my 12 yr old and her friends spending a great spooky evening at my house. Something warm and filling, and somewhat good for them before treat bags were opened. Enjoy!

Top Review by DarkCloudChef

Okay, I'm biased; I created this recipe, and to date, sixteen people I know have gotten the recipe and loved it. This year, I braised the meat in red wine and irish whiskey. It made a big difference and tenderized the meat greatly. I just want everyone to enjoy. I tweek everything, even my own recipes. I'm DarkCloudChef now.

Ingredients Nutrition


  1. Sauté onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish.
  2. In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce.
  3. In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid.
  4. Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit.
  5. Serve with rolls, crackers and butter.
  6. Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter.
  7. To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish.

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