In a skillet over medium heat, add the Italian sausage and lean ground beef, breaking them apart with a spatula. Cook for 5-8 minutes until browned and fully cooked, turning occasionally. Pair with diced shallots and one packet of onion soup mix for added flavor, allowing the aromatic scents to fill your kitchen.

While the meat is sizzling, take the large white mushrooms and cut them in half, poking small holes to create "eyes" for a spooky presentation. Shape the carrots like little pumpkins using a cookie cutter for an entertaining twist.

Once the meats are cooked, transfer them to the slow cooker, discarding excess grease. Add the playful pumpkin-shaped carrots, prepared mushrooms, chopped celery, and halved baby gemstone potatoes. Stir to combine, ensuring all ingredients are evenly distributed.

Pour in the remaining onion soup mix along with the beef broth and diced tomatoes, stirring gently to blend everything together. Drizzle in red wine vinegar for a tangy kick.

Cover your slow cooker and set it to high for 2-3 hours or low for 4-6 hours, allowing the stew to simmer until the vegetables are tender.

Once the cooking time is complete, check the vegetables for tenderness. Ladle the stew into bowls, including the festive pumpkin-shaped carrots and ghostly mushrooms in each serving. Pair with crusty garlic bread.