1-First, brown the ground beef and hot breakfast sausage in a skillet over medium-high heat, crumbling them as they cook, then drain the fat and transfer to a slow cooker.

2-Next, prepare the carrot pumpkins by making slits for stems and cutting triangular shapes, then slice and add them to the slow cooker along with the diced gold potatoes, celery, leeks, minced garlic, Italian herb seasoning, salt, pepper, condensed French onion soup, condensed tomato soup, water, and beef broth but hold off on the mushrooms.

3-Cook the mixture on high for 4 hours or low for 8 hours in the slow cooker, allowing the flavors to meld beautifully.

4-Near the end of cooking, cut the mushrooms in half lengthwise and carve skull faces using a straw for eyes and a knife for accents, then add them and cook for an additional 10 minutes.

5-Finally, serve the stew hot with sides like garlic bread, cornbread, or buttered French bread, and top with cheese if you like crackers make a nice addition too.