Coat the beef cubes in salt, pepper, and flour until well covered. Heat oil in 5-6 quart pot until sizzling. Brown the beef cubes in the oil and set aside.
Add onions, garlic, ½ tsp salt, thyme, and sugar and sauté for 5 minutes. Pour half of the beer and the wine into the pot, scrape the bottom of the pot to remove any leftover bits of beef. Add the remaining beer, tomato paste, and bouillon cubes and bring to a boil, then stir in the beef, carrots, and potatoes.
Allow boiling for 20 minutes with the lid on. Transfer lidded pot to the Wonderbag and allow it to stand for 3 hours. To thicken the stew, mix 1 Tbsp of flour with cold water, then add to pot and stir.
Serve with crusty bread.
