Ground Beef "Sweating"

Why does meat, especially ground beef, seem to “sweat” when I am trying to brown it only? Instead of browning all over, the meat ends up cooking in its own juices and takes on a different flavor and texture. Any ideas?

It seems you are not using a large enough pan. When the meat is crowded in the pan the juice that exudes will not evaporate leaving you with meat that will not brown.