Preheat the oven to 130°C fan bake or 150°C conventional bake.

Heat a little oil in a large frying pan over a high heat. Add half the beef and fry without stirring until one side of the meat is browned.

Stir and brown the other sides. Transfer to a bowl and repeat with the rest of the meat.

Cool slightly, then drain off and discard any liquid.

Add another splash of oil to the same pan over a medium heat. Add the onions, garlic, carrot and celery and cook, stirring for 10 minutes until soft.

Add the oregano, cumin, coriander, paprika, chilli powder, bay leaf and tomato paste, stir for a few minutes.

Add the coffee, tomatoes, stock, beans, capsicum and sugar, combine well and bring to a simmer.

If your pan is ovenproof, cover and bake in the oven for 3 hours, stirring once.

Or transfer everything to a covered casserole dish for cooking. See tips for the slow cooker option.

Remove from the oven and season as required.