In 2 large Dutch ovens over medium high heat, in 2 T. oil per pot, cook meat a small amount at a time until well browned on all sides.
With slotted spoon, remove meat to plate and set aside.
In drippings remaining in Dutch ovens (adding oil as necessary), cook mushrooms over medium heat for 5 min.
With slotted spoon remove to bowl.
In same Dutch ovens, over medium heat, cook onions until browned.
Stir in wine, sugar, salt, bouillon and 1 c. water.
Return meet to Dutch ovens and heat to boiling.
Reduce heat to low; cover and simmer for 1½ hrs.
Stir in mushrooms and cook for 15 min.
Skim fat from liquid in Dutch ovens and discard.
In a cup, stir ¼ c. water and 2 T. flour (for each pot) until blended.
Gradually stir flour mixture into beef mixture.
Cook over medium heat until mixture thickens and boils.