Step 1

Preheat the oven to 325°F (160˚C).

Step 2

Make the potato skulls: Halve the potatoes and place the flat side down on a cutting board. Use a stainless-steel straw to cut two 'eyes' in each potato half. Next, use a knife to carefully carve a 'mouth' just below the eyes. Draw a horizontal slit, then add several vertical slits along the line to create a 'skeleton mouth.' Repeat this process for all the potatoes and set them aside.

Step 3

For the carrot pumpkins: Place carrots on a cutting board and make two vertical cuts into the tops of each carrot, about ¼ inch apart. Next, angle your knife to make two diagonal cuts that meet the original cuts, creating triangular sections at the top of the carrots. Lastly, slice the carrots into ¼-inch slices to make little pumpkins.

Step 4

Prepare the mushrooms: Slice the mushrooms in half lengthwise. Use a stainless-steel straw to poke out the 'eyes' and a knife to make two slits for the 'nose.' You can also add slits with a fork along the stem for extra detail.

Step 5

Pat the beef dry with a paper towel and season with salt and pepper.

Step 6

In a large Dutch oven, heat the olive oil over medium-high heat until hot and shimmering. Sear the beef until browned on all sides in 3 batches, turning with tongs for about 5 minutes per batch. Transfer the meat to a plate and keep warm.

Step 7

To the same Dutch oven, add the onion, celery, garlic, and thyme. Cook until onions are translucent, about 5 minutes.

Step 8

Add the tomato paste and cook for another minute. Return the seared beef with its juices to the pot and sprinkle with flour. Stir with a wooden spoon until the flour is cooked, 1-2 minutes.

Step 9

Deglaze the pot with the wine, scraping up any brown bits from the bottom. Increase the heat and boil until the wine has reduced by half.

Step 10

Add the beef broth, Worcestershire sauce, bay leaf, and sugar. Stir to combine, then bring to a boil.

Step 11

Cover the Dutch oven with a lid, transfer to the preheated oven, and braise for 2 hours.

Step 12

Remove the pot from the oven and add the carrots, potatoes, and mushrooms. Cover and return to the oven for about 1 more hour, or until the vegetables are tender, the broth is thickened, and the meat is tender.

Step 13

Remove and discard the bay leaf and thyme. Taste and adjust seasoning if needed. Garnish with fresh parsley, if desired, before serving.

Step 14

Enjoy!