This easy witches brew dinner stew recipe is rich and hearty. It’s loaded with turkey kielbasa, onions, bell peppers, potatoes, and zesty seasonings. It’s a spook-tacular recipe that’s perfect for All Hallow’s Eve or any time of year!
There’s something about stew that you just can’t beat on a cold fall or winter day. The combination of chunks of meat, potatoes, and vegetables seems to be more delicious the worse the weather outside is. And this particular stew fits that bill perfectly. The great thing about it is that it’s also a great stew to make any time of year, no matter the season. I’ll make this stew at the drop of a hat because it’s so delicious and so nutritious. I have to have them both! After all, what’s better this time of year than Halloween healthy foods, soups, and stews like this Hard Cider Apple Brew Beef Stew?
I add a huge boost of flavor and nutrients to my stew with Kettle and Fire Turmeric Ginger Bone Broth. It’s made with grass-fed and/or pasture-raised cattle bones for super flavorful broth that’s also packed with a bevy of health benefits. And guess what? You can get it for 20% off when you use my discount code at checkout.
Why You’ll Love This Witches Brew Dinner Stew
- It uses just a few simple ingredients.
- It’s an easy, rustic stew that’s perfect for fall and winter.
- It’s super hearty BUT it’s also super healthy!
You’ll only need a few simple ingredients to make this delicious, rustic stew. You’ll find everything you need at your local grocery store. Oh, and a quick click to order your Kettle and Fire Turmeric Ginger Bone Broth. Be sure to check the recipe card at the end of the post for the exact amounts.
- Extra virgin olive oil
- Sweet onions, sliced in half and French cut
- Red, Yellow, and/or green bell peppers, matchstick sliced
- Tomato paste
- Kettle and Fire Turmeric Ginger Bont Broth + 2 cups water, divided
- Large whole garlic cloves, skin on
- Stone ground mustard
- Caraway seeds
- Old Bay seasoning mixture
- Nutritional yeast
- Yukon potatoes, skin-on cut into bite-sized pieces
- Turkey kielbasa cut into bite-sized pieces
Substitutions and Variations
- You can use any kielbasa you like for this recipe.
- Russet potatoes or red potatoes will work, as well.
- For a kick of heat, add red pepper flakes.
How to Make Witches Brew Dinner Stew
This delicious stew is so easy to make, and we all love that! It only takes a few minutes and a few simple steps, and you’ll be all done. The highlights are here, but you’ll find the exact instructions in the recipe card at the end of the post.
1: Saute the onions and peppers in oil until tender.
2: Add half the water and all the stew ingredients except for the potatoes and kielbasa and simmer-boil for about 5 minutes.
3: Add the potatoes and kielbasa and the remaining water. Cook until the potatoes are tender.
4: Remove the garlic cloves and squeeze the garlic out and into the stew. Enjoy!
Hint: Remove the garlic with tongs and wait for a few minutes until the garlic has cooled a bit before squeezing it back into the stew.
If you think this stew looks good, then you’ll love this andouille sausage beans and kale stew.
Refrigerator: Store in an air-tight container for up to 3 days.
Freezer: Store in an air-tight, freezer-safe container for up to 3 months.
Reheat: Add the stew to a pot and heat it over medium-low heat until heated through.
What to Serve with Witches Brew Stew
This heart stew pairs perfectly with a nice hung of crusty bread and butter. It’s also fantastic with garlic bread or breadsticks.
- It’s important to only add half the water when you begin cooking the stew. Reserve the rest of the water for adjusting the thickness later.
- Cut your kielbasa into chunks that are nice and big. You want them easy to eat but not tiny.
- Let the garlic cool a bit before you squeeze it out into the stew. Don’t burn yourself!
What is witches brew dinner stew?
Witches brew stew is a hearty, healthy stew made with turkey kielbasa, potatoes, bell peppers, and bone broth.
Is turkey kielbasa healthy?
Turkey kielbasa is very healthy. It’s a lean protein that delivers a ton of flavor and not a lot of fat.
Can I use regular kielbasa for this recipe?
You can. It won’t be as healthy, but it will be just as delicious!
- 3 Tbl. Extra virgin olive oil
- 2 cups sweet onions, sliced in half French cut
- 2 cups bell peppers, red, yellow and/or green, sliced in matchstick size pieces
- 1 (6 oz.) can tomato paste
- 1 box (16 oz.) Kettle and Fire Turmeric Ginger Bone Broth + 2 cups water, divided
- 3 whole garlic cloves, large size, skin on
- 1 ½ Tbl. Stone ground mustard
- 3 tsp. caraway seeds
- 2 Tbl. Old Bay seasoning mixture
- 2 Tbl. Nutritional yeast
- 3 cups Yukon potatoes, medium bite size pieces, skin on
- 2 (13 oz.) packages Turkey kielbasa, cut into bite size pieces
- In a large braising pan over medium heat, put the olive oil, onions, peppers and sauté about 3 minutes.
- Add the tomato paste and blend into this mixture. Add the bone broth and one cup of water. Blend well.
- Add the garlic cloves, mustard, caraway seeds, Old Bay and nutritional yeast and blend well. Cover with a lid. Let this mixture come to a simmer boil for about five minutes.
- Add the potatoes and kielbasa and blend well. Add remaining water. Cover. Turn heat to medium low and cook about 25 to 30 minutes or until the potatoes and tender.
- Remove the tender garlic cloves and squeeze the paste like garlic out of the skin and blend back into the stew mixture.
- Serve immediately or let the stew stay on a very low heat until read to serve.