Here's a recipe I created that's pretty dang tasty, I think.

2 beef bouillon cubes
2 tbsp. cornstarch
2 cups hot water
4 tbsp. unsalted butter (1/2 stick)
1 cup diced red onion
1 cup diced green bell pepper
1 cup diced red bell pepper
2-3 cups sliced mushrooms
1 lb. hot Italian sausage
1 head of garlic, cloves separated and peeled
1 16 oz. jar spicy salsa
2 tbsp. dried basil
2 tbsp. dried oregano
3 tbsp. garam masala powder
2 tbsp. salt
2 tbsp. black pepper
4 tbsp. sriracha sauce
4 tbsp. balsamic vinegar

Prep: Stir cornstarch into 1 cup hot water, and dissolve bouillon cubes in a separate 1 cup hot water. Microwave bouillon water until it just starts to boil and then stop it to accelerate the dissolving process.

1: In a deep pot, melt butter over medium heat. When it bubbles, add onions and bell peppers and sautee until soft; onions should turn a medium brown.
2: Add mushrooms, continue sauteeing another 10-15 minutes.
3: Add sausage meat, chop and stir constantly until meat is fully broken apart and browned.
4: Add all other ingredients and stir to combine well. Simmer on very low heat, covered, for one hour. Stir every 10-15 minutes to prevent burning on the bottom of the pot.

The result should be thicker than a stew but still spoonable. The garlic cloves should completely disintegrate and not be detectable as individual pieces any more. Serve hot, over pasta as a sauce, or with bread as a stew.