Cube all stew meat, then thinly slice onions and mushrooms.

Bring 3 Tbsp. Coconut Oil to its smoking point in a pan on the stove.

Season beef with salt and pepper, then brown all of it in small batches, making sure that the pan isn't overcrowded.

Once all meat is browned, cook onions, mushrooms, and garlic in the remaining fat in the pan. Do this until onions are translucent.

Add coffee, beef stock, red wine, and capers to the vegetables and stir this mixture.

Add beef into the mixture, bring to a boil then reduce heat to low.

Cover and cook for 3 hours.