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Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.
Heat the oil in a medium-large lidded pot until sizzling. Brown the oxtail in the oil, then add the bacon cubes. Set the browned oxtail and bacon aside.
Add the onions, garlic, ½ teaspoon of salt, thyme, and sugar to the pot. Cook on a low heat for 5 minutes.
Next, pour half of the wine into the pot, scraping the bottom to loosen any bits of oxtail that may be stuck.
Add the remaining wine along with the can of tomatoes and stock cubes. Bring the mixture to a boil, then stir in the oxtail, bacon, carrots, and potatoes.
Allow to boil for 30 minutes with the lid on. Transfer the lidded pot to the Wonderbag and allow it to stand for 4 hours.
Serve with warm, crusty bread or rice.