• 1 pound hot sausage
• 1 pound lean ground beef
• 1 medium onion, finely chopped
• 3 stalks celery, chopped
• 4 large carrots, sliced
• 3 cloves garlic
• 1 (1-ounce) packet onion soup mix
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 quart beef broth
• 28 ounces crushed or diced tomatoes
• 1 3/4 cups water
• 1 bay leaf
• 16 ounces frozen hash brown potatoes
• 10 ounces frozen cut green beans
• 1 pound whole button mushrooms
• 1/4 cup finely chopped fresh parsley

Directions

Heat a Dutch oven over medium-high heat. Add sausage and break it up with a wooden spoon. Add ground beef and cook, with sausage, breaking it up with a wooden spoon or potato masher, until browned and crumbled.

Turn heat to high. Add onions and celery and cook until onion begins to soften, about 1 minute. Stir in carrots and cook for 2 minutes. Add garlic, soup mix, salt, and pepper and cook until fragrant, about 2 minutes.

Stir in broth, tomatoes, water, and bay leaf and bring mixture to a boil, stirring occasionally. Add potatoes and green beans and cook until mixture returns to a boil. Reduce heat slightly and simmer, covered until vegetables are tender.

Meanwhile, cut mushrooms in half vertically. Place mushrooms, flat side down on a work surface and use a straw to poke 2 holes for skeleton “eyes.” Make a third hole for a nose or use a paring knife to make 2 small slits for a nose.

Add mushrooms to the pot and cook until just tender, about 10 minutes longer. Season to taste with salt and pepper if desired and serve with fresh chopped parsley.

Image and recipe sourced from: https://www.allrecipes.com/witches-brew-stew-recipe-12146135