Pre-heat the over to 150°C. Heat 1 Tbsp oil in a frying pan, brown the meat and transfer to a casserole dish. Add remaining oil to the pan and cook onions until soft. Stir in garlic and sugar, cook for 1 minute.

Add flour, stout and stock, bring to the boil, season and put in the casserole dish. Add bay leaves and thyme. Cover and cook for 1½ hours.

30 minutes before the beef is ready, saute the mushrooms in butter and add to the meat.

To make croutes: toast the baguette on one side. Mix together the mustard and butter, spread on untoasted side and grill until golden and crispy.

Serve beef with rice, croutes and fresh thyme.