Heat a large skillet over medium heat and brown the Italian sausage and lean ground beef with the diced shallots and one packet of onion mix until cooked through, about 5-8 minutes.

As the meat cooks, slice the mushrooms in half and poke eyes into each rounded side with a chopstick or toothpick.

Cut two triangular wedges out of one side of each carrot and discard. Slice each carrot, forming "pumpkin" shapes.

Once the meat has finished cooking, transfer it to a large slow cooker, leaving behind any extra grease in the pan.

Mix the mushrooms, carrots, celery, and potatoes in the large skillet with the extra grease and heat over medium-high heat for 3-5 minutes to begin searing the vegetables. Be sure to stir frequently.

Transfer the vegetables into the large slow cooker with the meat and sprinkle the second packet of onion soup mix all over the vegetables.

Add the beef broth, diced tomatoes, and red wine vinegar and stir until well combined.

Cover with a lid and cook on high for 2-3 hours or low for 4-6 hours or until the vegetables are softened enough to pierce easily with a fork.

Enjoy your Witches Brew Stew hot.