Instructions: Trim fat from beef, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat a large saucepan over medium-high heat. Add beef, and cook 5 minutes or until browned. Add coffee and next 4 ingredients (coffee through garlic), and bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote.

Serving Size:1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote

Suggested Wine: Cabernet Sauvignon

NOTES : To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant espresso granules with 1 1/2 cups of hot water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.