In a large bowl, toss together beef and flour until beef is coated with flour. Season liberally with salt and pepper.

Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown flour coated beef pieces until pot until well browned and crispy on the exterior, about 5-7 minutes (this may need to be done in batches to prevent the meat from steaming itself oppose to browning, I did it in 3 batches the last time I made this, but it probably should have been done in 4). Remove browned meat pieces from the pan and set aside in a bowl.

Reduce heat to medium and add onion to pot. Cook until starting to soften, about 3-4 minutes. Add garlic and cook for 1 minute. Add bay leaves and beer. Cook for a moment while scraping the bottom of the pan to pick up all the good crunchy bits. Return heat to medium-high and bring to a boil. Allow beer to reduce slightly then add beef broth and beef pieces into the pan. Again, bring to a boil, then partially cover and reduce heat to a low simmer.

Allow pot to simmer for about 90 minutes or until sauce has reduced, thickened, and meat is tender.

Stir in dijon mustard right before serving. Sprinkle with parsley.

Serve over fries, potatoes or with baguette.