Serves Eight

3 1/2 pounds beef stew meat, cubed

2 tablespoons olive oil

1 tablespoon sea salt

1/2 tablespoon fresh ground black pepper

4 medium white onions chopped

6 cloves garlic, chopped

2 tablespoons ground cumin

2 tablespoons dark brown sugar

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 teaspoon red pepper flakes

1 tablespoon cocoa powder

2 tablespoons tomato paste

28 ounces canned whole tomatoes with juice

2 cups coffee

2 bay leaves

Heat olive oil in a large dutch oven. Season beef cubes with salt and pepper. Brown the beef cubes in batches in the dutch oven and remove and place in bowl to the side. Add onions and garlic to the remaining oil in the dutch oven and saute under softened , about 8-10 minutes. Once the onions are softened add cumin, brown sugar, cayenne, cloves, cinnamon, red pepper flakes and cocoa powder and stir well. Cook for 1 -2 minutes until fragrant. Put the browned meat back into the pot and then add the tomato paste, tomatoes , coffee and bay leaves stir again and bring to boil. Reduce to simmer , covered for 2 hours, until meat is fork tender. Serve warm in big bowls.