Cube all stew meat into bite-size chunks. Cut off excess grit. Season with salt and pepper.

Slice onions, mushrooms, and mince the garlic.

Bring coconut oil to its smoking point in a pan on the stove.

Brown the beef in batches that don’t overcrowd the pan.

As you finish a batch, remove the beef to a plate and continue with the remaining batch (or batches).

Once the beef is finished, start sauteing the onion, mushrooms, and minced garlic in the remaining fat.

Once the onions are translucent add coffee, beef stock, red wine, and capers.

Mix everything together well, then add your beef. Bring the mixture to a boil. Once mixture is boiling, turn the stove to low and cover the pan with a lid. Let this cook for 3 hours on low.

If you want to, you can let this simmer without a lid for 30 minutes after the 3 hour mark. This will help reduce the liquids, if you want a thicker sauce.