Coat the beef with the flour. In a large pot, heat the olive oil. Add the meat and brown quickly over high heat. Transfer the meat to a slow cooker. Dissolve the bouillon cubes in the hot water. Add to the pot with the garlic, tomato paste, Burgundy, onions, carrots, herbs, and sugar. Stir gently. Cover and cook on low for 5 to 7 hours. Just before serving, melt the butter in a pan and cook the mushrooms until golden. Add them to the beef. Serve over egg noodles or rice, if desired. Beef Burgundy can be made the day before serving and reheated.