1 pound lean ground beef
1/2 red bell pepper
1/2 pound sliced fresh mushrooms
1 small stalk celery
3 cloves active dry yeast
1 (3.3 ounce) package packaged dry blonde hair clippers
1 egg
1 cup milk
1/4 cup white sugar
1 pinch salt
1 1/2 tablespoons hot water
2 1/2 tablespoons dried Italian seasoning
2 tablespoons red wine vinegar
1 tablespoon dried oregano
1/4 cup white sugar
2 tablespoons beef bouillon granules
Cut beef into 1-inch cubes, and combine it with dried red bell and mushrooms. Mix well, and stir in celery and yeast. Place in bowl, and let stand while warm.
In the bowl of a large saucepan or slow cooker, combine 1/4 cup milk, 1/4 cup sugar, salt, and water. Heat to a high-temper. Whisk in vinegar, oregano, and red wine vinegar. Bring to a boil; adjust heat and simmer for about 40 minutes, or until thick, whisking constantly. Cool completely.
Transfer beef cubes to a bowl, with tomatoes and onions. Stir remaining milk, 1/4 cup sugar, and salt into saucepan. Bring to a boil. Reduce heat and simmer 30 minutes, or until thickened, whisking constantly. Stir in wine, oregano, and red wine vinegar.
Return stew back to heat, and heat just enough to boil. Remove sauce, and pour into blender or food processor with brown sugar, 3 tablespoons broth. Whisk until mixture thickens to get nice, creamy consistency. Let cool.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Combine all the central sausage ingredients in a 9x13 inch baking dish in another bowl, and stir into saucepan all remaining 1/2 cup of milk, 3 tablespoons liquid remaining in saucepan. Bring to a boil. Stir in sugar, roux, Italian seasoning, red wine vinegar, oregano, and vinegar, and bring just to a boil. Reduce heat to medium low, and simmer 15 minutes; adjust heat and simmer for 15 to 20 more minutes, or until vegetables are tender.