In a large skillet over medium heat, add Italian sausage and lean ground beef along with finely diced shallots. Cook for 5-8 minutes, stirring occasionally until the meats are browned and cooked through.

While the meats are cooking, prepare your playful vegetable shapes: slice mushrooms into ghostly figures and cut carrots into pumpkin shapes. Set aside.

Transfer the browned meats to a large slow cooker, discarding excess grease.

In the same skillet, sauté your prepared vegetables—mushrooms, carrots, celery, and potatoes—for 3-5 minutes until slightly tender.

Add sautéed vegetables to the slow cooker along with a second packet of onion soup mix.

Pour in beef broth, diced tomatoes, and red wine vinegar. Stir to combine.

Set the slow cooker to cook on high for 2-3 hours or low for 4-6 hours, until vegetables are tender.

Once done, stir well and serve the stew in playful bowls, garnishing if desired.