Coffee has a very aromatic flavour profile and can be used in many surprising recipes. The brewed coffee adds a fruity background while the addition of the ground coffee gives deep earthy notes with a slight bitterness which compliments the beef in this recipe.

Ingredients

• 800g local good quality casserole beef,  chopped into large chunks

• 4 tbsp plain flour, seasoned with black pepper and  1tsp of dark cocoa powder

• 3 tbsp olive oil

• 3 onions, peeled and finely chopped

• 3 cloves garlic, peeled and finely chopped

• 2 carrots, peeled and cut into chunks

• 2 celery sticks, chopped

• 200g button mushrooms

• 2 chopped tomatoes

• 1 medium mug of fresh brewed coffee (we used Cameroon Boyo single origin coffee brewed through an aeropress)

• 2 tbsp of ground coffee (preferably on espresso [fine] grind)

• 300ml wine

• 1tsp dried rosemary

• 1 bayleaf

Method

• Place the beef in a large bowl and toss flour mixture so all the chunks are covered evenly.

• Heat the oil in a large saucepan and brown the meat. You may need to do this in batches so the beef browns and doesn’t boil in its own juices.

• Place the browned beef on a plate or in a bowl and in the same saucepan add onions, carrots and chopped celery, and sweat down for 10 minutes on a low heat until the onion has softened. Add the garlic, chopped tomatoes and the browned beef to the saucepan, stir in wine and a cup of brewed coffee. Simmer for 10 minutes stirring occasionally.

• Whilst that is simmering, place the mushrooms in a hot frying pan with olive oil and fry for 5 minutes. Place aside.

• Tip the stew into a slow cooker, add the rosemary and bay leaf and cook on low for 4 hours.

• Stir and taste for seasoning, add the 2 tbsp of ground coffee, cooked mushrooms and cook for a further 2 hours on low.

•Once ready the stew can be served with a spoon of sour cream and some fresh vegetables and crusty bread.