Preheat oven to 350°F (180°C).
Wash and dry potatoes, then slice into ½-inch pieces. Cut 8 potato ghosts with a ghost-shaped cookie cutter. Lightly brush each potato ghost with 2 tsp olive oil, then transfer to a baking sheet lined with parchment paper. Place into the oven and roast for 30-40 minutes or until potato shapes are golden brown and fork tender. Remove from oven and set aside to cool. When cooled, add 2 peppercorns to each potato ghost for eyes.
Heat remaining olive oil in a medium pot over medium heat. Add garlic and sauté for 1-2 minutes. Increase heat to high and allow the pieces of beef chuck to sear for 2-3 minutes per side. Add in tomatoes, Cabernet Sauvignon and beef broth, and boil for 15 minutes. Reduce heat and stir in cornstarch and hoisin sauce. Stir in the pearl onions, mushrooms, carrots, salt and pepper.
Reduce heat to low, cover, and continue to cook for 1 hour, or until carrots are fork tender.
Ladle Spooky Potato Beef Stew into bowls, then garnish with parsley and ghost potatoes. Enjoy!