When the air turns crisp and leaves crunch underfoot, it’s time for bowls of comfort and the aroma of simmering spices in the kitchen. That’s exactly where Witch’s Brew Stew shines. It’s a cozy, colorful stew that feels like wrapping yourself in your favorite knit blanket. Packed with hearty vegetables, warming spices, and a touch of mystery (cinnamon in a stew? Oh yes!), this dish has become a reader favorite during fall and Halloween season alike.
Whether you’re feeding a hungry family, planning a themed dinner, or just want to curl up with something soul-warming, this stew is easy, nourishing, and endlessly adaptable. Best of all? It’s naturally gluten-free and beginner-friendly.
Witch’s Brew Stew
Equipment
- Dutch oven or large soup pot
- wooden spoon
- cutting board
- chef’s knife
- measuring cups & spoons
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery ribs, sliced
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1.5 cups cooked chickpeas (or canned, rinsed)
- 4 cups low-sodium vegetable broth
- 1 cup crushed tomatoes
- 1.5 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp ground cinnamon
- Salt and pepper to taste
- 1 cup kale or spinach, chopped (optional)
- 1 tbsp apple cider vinegar (optional)
Instructions
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion and cook for 4–5 minutes until soft. Stir in garlic, carrots, celery, and bell pepper. Cook another 5 minutes.
- Sprinkle in paprika, cumin, oregano, cinnamon, salt, and pepper. Stir well to coat vegetables and let spices bloom in the heat.
- Pour in broth and crushed tomatoes. Stir in sweet potato and zucchini. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until veggies are tender.
- Stir in chickpeas and leafy greens (if using). Simmer 5 more minutes. Add vinegar just before serving, if desired.
- Taste and adjust seasoning. Ladle stew into bowls, garnish with herbs or seeds if desired, and serve warm.
Notes
Nutrition
Ingredients List
This fall-friendly Witch’s Brew Stew uses pantry staples and seasonal produce. Feel free to prep everything ahead this stew only gets better as it simmers.
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery ribs, sliced
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 zucchini, chopped
Proteins & Liquids
- 1½ cups cooked chickpeas (or canned, rinsed)
- 4 cups low-sodium vegetable broth
- 1 cup crushed tomatoes
Spices & Herbs
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- Salt and pepper to taste
Optional Add-ins
- 1 cup kale or spinach, chopped
- 1 tablespoon apple cider vinegar
Craving something to enjoy on the side? Try these gluten-free banana almond butter wraps as a savory-sweet pairing.
Step by Step Instructions
Step 1: Sauté the aromatics
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion and cook 4–5 minutes until soft. Stir in garlic, carrots, celery, and bell pepper. Cook for another 5 minutes.
Step 2: Add spices and base
Sprinkle in paprika, cumin, oregano, cinnamon, salt, and pepper. Stir well to coat vegetables. The warm scent will let you know it’s working its magic.
Step 3: Simmer it all together
Pour in the broth and crushed tomatoes. Stir in sweet potatoes and zucchini. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until everything is tender.
Step 4: Add the finishing touches
Stir in chickpeas and leafy greens if using. Simmer for 5 more minutes. Just before serving, splash in the vinegar for brightness.
Step 5: Taste and serve
Ladle into bowls, garnish with parsley if you like, and serve warm.
Tip: For another fall dish packed with flavor, check out this sweet potato and black bean bowl that’s also gluten-free and meal-prep friendly.
Tips for Success
This stew is straightforward, but here are a few tips to make it absolutely spellbinding:
- Sauté spices before adding broth. It wakes up their full flavor.
- Cube sweet potatoes evenly to ensure they cook at the same rate.
- Add greens last to avoid overcooking.
- Simmer uncovered to let the flavors concentrate naturally.
If you’re new to one-pot meals, you might also love this simple beef and broccoli recipe it’s quick, hearty, and weeknight-friendly.
Flavor Variations
Make It Gluten-Free (Always!)
This stew is naturally gluten-free, so you don’t need to make substitutions. Just be sure to serve with gluten-free bread, quinoa, or these gluten-free taquitos for a fun twist.
Add a Streusel Topping
Yes, really! For Halloween parties, sprinkle bowls with a savory “crumble”: mix almond flour, olive oil, chopped nuts, and smoked paprika. Toast in a pan and top for crunch.
Boost Protein
Swap chickpeas for shredded rotisserie chicken, lentils, or turkey sausage for added richness perfect after a long autumn walk.
Make It Spooky
Use cookie cutters to shape zucchini slices like stars or moons. Kids will love the surprise.
For more seasonal inspiration, try these easy gluten-free cupcakes as a dessert pairing.
Storage & Meal Prep
Fridge: Store cooled stew in airtight containers for up to 5 days.
Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop or microwave in 60-second intervals, stirring between each.
If you love prepping ahead, you’ll also enjoy this easy pesto pasta that’s equally delicious hot or cold.
Why Readers Love Witch’s Brew Stew
Our readers keep coming back to this stew every autumn. It’s flexible, affordable, freezer-friendly, and bursting with fall flavor. It’s also a great make-ahead dish for Halloween potlucks, cozy weeknight dinners, or lazy Sundays.
Pair it with rustic bread or over fluffy rice. Serve it before your favorite seasonal dessert like gluten-free apple crisp, and you have a fall menu worth repeating.
Final Thoughts
Witch’s Brew Stew is the kind of recipe you’ll want to revisit again and again. It’s colorful, comforting, and simple to make and it brings a little bit of autumn magic to your kitchen. Whether you’re making it for a family dinner or batch-prepping meals for the week, this stew delivers every time.
And if you’re craving something heartier tomorrow? Give our sheet pan chicken fajitas or gluten-free lasagna soup a try. Both are quick, flavorful, and fully gluten-free.