Heat oil in a 6–8 quart pot. Sprinkle half the salt and half the pepper onto the meat. Brown the meat on all sides. Remove from pot and set aside.

Bring the mixture to a boil. Lower flame and let it cook for two and a half hours, until the meat is tender. Cool to room temperature.

Boil on a low flame for two to three minutes, until thickened.

To serve, pour sauce over meat and vegetables.

In the same pot, sauté onion in the drippings for five minutes. Add mushrooms and garlic and sauté for a few minutes. Stir in coffee, chili powder, and remaining salt and pepper and mix. Add meat and coat it with sauce on all sides. Add carrots and potatoes.

Remove the meat and vegetables. Pour liquid into a small pot and bring to a boil. Dissolve cornstarch in water and add to the pot.