3. Once browned, remove meat from the pan using a slotted spoon and set aside on a paper towel lined plate to drain. Add the bell pepper and onion to the pan and cook until fragrant, 2-3 minutes. Add the beer or stock and use a wooden spoon to scrape the bottom of the pan. Add the tomatoes, brown sugar and remaining spice mixture and stir to combine. Reduce the heat to medium low and simmer. Return the meat to the pan and cover, stirring occasionally, for 30 minutes.