Beef and Mushroom Soup or Casserole

1. In a large heavy bottom pot fry onions, garlic and sugar in cooking oil for 20 minutes until soft and browned
2. Add the 4 cups of beef stock and beef. Boil for 1 hour or until beef has softened
3. Just before serving, dice mushrooms and fry in a little red wine for 2 minutes
4. Add mushrooms to beef stew

For a soup: Add 2 cups of boiling water (more or less to make to your tastes)                     For a casserole: Stir through 1/2 cup of water mixed with 1 tbsp of cornflour