In a large plastic bag, combine salt, pepper, allspice, ginger, and flour. Add beef,

shake to coat. Heat the oil in a large skillet and brown the beef. Remove beef from pan

and set aside. Discard remaining oil. Mix the coffee, vinegar, sugar and 1 cup warm

water. Over high heat, deglaze the pan with this mixture. Reduce heat to low. Add the

beef, garlic, Worcestershire sauce, Italian seasoning and red pepper sauce. Cover and

simmer for 1 1/2 hours or until beef is fork tender. Stir in 2 1/2 cups warm water, beef

broth, tomato paste, onions, carrots and potatoes. Simmer uncovered for 1 hour. Stir in

the bread crumbs and allow stew to thicken for 5 to 10 minutes.