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Preheat oven to 160C/140C fan-forced. Heat 1 tablespoon oil in a large ovenproof saucepan over high heat. Add beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate.
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Heat remaining oil in the pan over medium-low heat. Add onion and sugar. Season with salt. Cook, stirring, for 8 to 10 minutes or until onion caramelises. Add flour. Cook, stirring, for 1 minute.
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Gradually add brandy and wine then stock, stirring until sauce is smooth. Stir in celery, carrot, parsnip, rosemary and bay leaf. Bring to the boil. Season with salt and pepper. Cover. Bake for 1 hour 30 minutes or until beef is tender.
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Spread baguette slices with butter. Increase oven to 220C/200C fan-forced. Remove and discard rosemary sprig and bay leaf. Arrange bread, butter-side up and slightly overlapping, over beef mixture. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted and daube is bubbling around the side. Sprinkle with chives. Serve.
