Beef stew and Onions (Carbonnade à la Flamande)

3/4c Better for Bread flour
1/2tsp kosher salt
1/2tsp black pepper
1/8tsp ground nutmeg
2 1/2lb boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
1 tbsp EVO oil
2 c chopped onion (about 2 large onions)
1 tbsp chopped garlic
14 oz beef broth
1 c water
2 tbsp brown sugar
2 tbsp red wine vinegar
2 tbsp tomato paste
2 tbsp Dijon mustard
1 tsp fresh thyme
2 bay leaves
1 (12-oz) bottle dark beer
2 tbsp chopped fresh parsley

Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
Heat a large Dutch oven over medium-high heat, and add the oil. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan. Add onion and garlic to pan; sauté 5 minutes or until tender. Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the rest of the ingredients through beer, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley. A classic Belgian dish, this stew features beef and onions in a beer-laced broth. Use Newcastle Brown Ale, or Guinness, both dark brews.