How to fry ground beef so it is well-browned I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently do (before utilizing the torch):


Heat pan on high, until sizzling hot.
Lower heat to medium-high and add fat (duck fat)
Lay down the ground beef
Begin breaking it down to small pieces
Stir constantly as I break it down
Stop when no pink pieces remains


Note that I stir constantly, and leave no large pieces on the pan. 

At the end the beef is still gray, and not the dark brown color I desire; which is why I use the torch to finish it up.
Use a bigger pan...or much less beef in the pan.  Stop stirring.   If you over crowd the pan, nothing will brown.  It will steam, then braise because the water can't evaporate fast enough.  Secondly, browning happens when an item remains in contact with the pan.  So, stirring (unless you are using very high, wok-type temperature) will only defeat the browning process.  Allow it to brown, perhaps longer than you think is necessary, then stir, and repeat.