Preheat the oven to 325°F (160°C).

Heat half of the vegetable oil in a large sauté pan over medium heat.

Add the sliced onion and minced garlic to the pan and sauté until transparent, about 5-7 minutes.

Transfer the sautéed vegetables to a small bowl using a slotted spoon.

Trim any excess fat from the beef steaks and cut the meat into 1-inch cubes.

In a separate bowl, combine the all-purpose flour, salt, and black pepper.

Dredge the beef cubes in the seasoned flour mixture, coating them evenly.

Add the remaining vegetable oil to the sauté pan (you may need to add a bit more) and heat over medium-high heat.

Brown the beef cubes well on all sides in batches to avoid overcrowding the pan.

Place the browned beef cubes on the bottom of an 11x7-inch glass baking dish.

Spread the sautéed vegetables evenly over the top of the beef.

Sprinkle the chopped parsley, grated nutmeg, dried thyme, and crumbled bay leaf over the vegetables and beef.

Pour the beer over the meat and vegetables.

Sprinkle the brown sugar evenly over the top.

Cover the baking dish tightly with a lid or aluminum foil.

Bake in the preheated oven for 2 1/2 to 3 hours, or until the beef is very tender.