1-First, brown the 1 lb ground beef and 1 lb hot breakfast sausage together in a skillet over medium heat. Once browned, drain the excess fat to keep the stew from becoming too greasy, then transfer the meat to your slow cooker. This step really locks in that rich, savory taste that makes the stew so satisfying.

2-Next, add the prepared vegetables and seasonings: the 3 to 4 large carrots sliced into pumpkin shapes, 2 cups small diced gold potatoes, 3 ribs diced celery, 1 cup diced leeks, 1 teaspoon minced garlic, 1 tablespoon Italian herb seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Then, pour in the 1.5 cups water, 32 oz beef broth, 10.5 oz condensed tomato soup, and 10.5 oz condensed French onion soup.

3-Stir everything together, cover the slow cooker, and set it to cook on HIGH for 4 hours or LOW for 8 hours. About 10 minutes before it’s done, prepare the mushrooms by halving them and carving skull faces for that fun Halloween twist, then add them to the stew. This ensures they keep their shape and add a playful element without getting too soft.

4-Once finished, serve the stew hot, topped with parmesan or mozzarella cheese for an extra layer of creaminess. It pairs wonderfully with sides like garlic bread, cornbread, buttered French bread, or crackers.