Preheat the oven to 350°F. (See notes for pressure cooker or slow cooker options.)
In a large bowl, combine the cubed beef, chili powder, and salt. Toss to coat all the beef cubes.
Heat a large Dutch oven over medium-medium high heat. Add the oil, then working in batches, brown the cubed beef. Remove the beef to a platter or bowl.
If needed, add more oil or fat, and the onions. Saute until translucent, 7-10 minutes. Add the garlic and saute for another 30 seconds.
Pour the beer in and deglaze the pan, scraping the bottom as needed to get the browned bits. Add in the tomato paste, stir to combine, then add in the salsa, beef broth, and fish sauce.
Cover and place in the oven. Bake for 2½-3 hours until the beef is tender.
Serve with rice, cilantro, green onions, avocado ... whatever your preference is. You can also serve with tortillas for the most decadent tacos!