Coffee and Wine Beef Stew

1. Cube all stew meat into bite size chunks. Cut off excess grit. Season with 1 tsp. Salt and 1 tsp. Pepper. 2. Slice onions, mushrooms, and mince garlic. 3. Bring 3 Tbsp. Coconut Oil to its smoking point in a pan on the stove. 4. Brown your beef in batches that don’t overcrowd the pan. 5. As you finish a batch, remove the beef to a plate and continue with your other batch (or batches). 6. Brew 3 cups of strong coffee. I use a Keurig coffee maker for this. 7. Once the beef is finished, start sauteing 1 Medium Onion, 1 1/2 Cup Mushrooms, and 2 tsp. Minced Garlic in the remaining fat. 8. Once the onions are translucent, add 3 Cups Coffee, 1 Cup Beef Stock, 2/3 Cup Red Wine, and 2 Tbsp. Capers .9. Mix everything together well, then add your beef. Bring the mixture to a boil 10. Once mixture is boiling, turn the stove to low and cover the pan with a lid. 11. Let this cook for 3 hours on low. 12. 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.