In a large skillet over medium heat, brown the Italian sausage and lean ground beef, breaking apart to ensure even cooking. Add diced shallots and one packet of onion soup mix; cook for about 5-8 minutes.

While the meats are browning, slice the mushrooms in half and poke eyes to resemble ghosts. Peel and cut carrots into fun pumpkin shapes.

Transfer the browned meat mixture to the slow cooker. In the same skillet, sauté prepared mushrooms, carrot slices, chopped celery, and halved potatoes for 3-5 minutes, then add into the slow cooker.

Mix the sautéed vegetables with the meats in the slow cooker. Sprinkle the second packet of onion soup mix, stirring to ensure flavor is evenly distributed.

Pour the beef broth over the meat and vegetables, add the diced tomatoes along with juices, and stir in red wine vinegar.

Set the slow cooker to high for 2-3 hours or low for 4-6 hours until vegetables are fork-tender and aroma fills your kitchen.