In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture.
In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides.
Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft.
Add beer, beef stock, brown sugar, vinegar, bay leaves, thyme, 1/2 tsp salt, nutmeg and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours, stirring occasionally, until meat is tender.
Discard bay leaves.
Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months.
To reheat and serve:.
Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons.
Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through.
Preheat oven to 350 degrees. Spread bread slices with Dijon mustard and place on a baking sheet. Bake for 15 minutes until toasted. Cut into 1/2 inch cubes.