1 can (19 oz/540 ml) white beans, rinsed and drained
In a Dutch oven or large pot, brown the onions and garlic in half of the oil. Set aside.
In a large skillet, brown the beef cubes on all sides in the remaining oil. Season with salt and pepper. Deglaze the skillet with the beer. Transfer the beef and beer to the large pot. Add the broth and bring to a boil.
Cover and simmer for about 2 hours or until the meat is tender. Add more broth as needed.
Add the remaining ingredients and cook for about 5 minutes. Adjust the seasoning.
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