Beef Burgundy

Ingredients

• 2 pounds boneless beef chuck, cut into 1-inch pieces
• 1/3 cup all-purpose flour
• 1/3 cup olive oil
• 2 beef bouillon cubes
• 2 cups hot water
• 2 cloves garlic, minced
• 1 can (6 ounces) tomato paste
• 1-1/2 cups Burgundy
• 1/2 pound small white onions
• 4 carrots, finely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 teaspoons sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 pound mushrooms, sliced
• Egg noodles or rice (optional)