How to make the best hashed rice, the stew that originated in Japan

Ingredients (about 2 servings)
200 g beef shoulder roast
1/2 onion
1 clove garlic
5 mushrooms
1 tablespoon flour
300 ml red wine
2 tablespoons ketchup
1 tbsp Worcestershire sauce
70 ml milk
150ml consommé
A pinch of honey or butter