Heat up the oil in a deep pan at medium to high heat.
Brown the meat in batches to avoid overcrowding. Once one batch is browned, set it aside and continue browning the meat until it's all done.
Clean the pan if you got burnt bits on the bottom. Brown bits are ok, so you can continue cooking in the same pan.
Add a little more oil to the pan and sauté the onions and garlic until soft.
Add back the meat. Add salt and pepper and the paprika. You should coat the meat with the paprika. The liquid will be brownish, but not thick. It will thicken up later, but not like a stew.
Add the beer and cook for a few minutes. Add the tomato paste and stir.
Add 2 cups of water - enough to cover the meat. Cover the pan with a lid and reduce heat to medium.
Let it cook until the meat is tender, stirring occasionally and adding water to keep it from burning. It's a stew, but it will look more like soup.
Once the meat is tender. Taste the Goulash to see if you have enough salt, pepper and paprika.
Add the veggies of your choice and cook it until the vegetables are done.