# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.<br>
 
# Brown the meat. Warm a tablespoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.<br>
 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables.<br>
 
# Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables.<br>
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.<br>
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# Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.<br>
 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced.<br>
 
# Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced.<br>