Caldio: Mexican Beef Stew

I learned to make this while visiting a friend in El Paso. I've seen it spelled a few different ways - Caldeo, Caldio, Caldillo. But no matter how you spell it it spells DELICIIOUS!

Ingredients:
2 lbs Beef Roast, cut into pieces
2 TBSP cooking oil
1 medium onion, chopped
2 cloves of garlic, crushed and minced
1/4 cup cold coffee (optional)
8 cups water-more as needed
1 teaspoon salt
1/2 teaspoon of pepper
2 pounds potatoes, cut to bite size
8 Green Chilies, roasted, peeled and chopped
3/4 Cup of Taco Sauce
Butter
Tortillas or Crusty Bread

Directions:
Heat the oil over medium high heat in a 4 quart dutch oven. Add the meat in batches, browning each batch quite well. When the last batch is done browning remove and allow to drain. Add the onions. Cook for about 5 minutes or so then add the garlic, cook and stir for a minute more. Add all the meat back to the pot, then add the coffee and water to deglaze the pan. Scrape all the good browned bits up. Add the salt and pepper then cover and simmer for 2 hours. Check on the meat occasionally making sure it never cooks dry, add more water as needed to keep a soupy consistency. After the meat has stewed for several hours and is nice and tender add the taco sauce and the potatoes. Add more water as needed to cover the potatoes. Chop the chilies and
add to the soup. Simmer for another hour. Ladle soup into bowls along with a teaspoon of butter. Serve with flour tortillas or thick crusty home baked bread.