Heat the oil in a large, heavy-based casserole. Toss the beef in seasoned flour and fry in batches until golden brown all over.
Add a little more oil to the pan then add the onions and fry for 5 minutes until softened. Add the garlic, peppers and ancho chilli and fry for a further 5 minutes. Add the wine, bring to the boil and cook for 5 minutes to burn off the alcohol.
Return the beef to the pan, pour over the coffee and bring to a simmer. Cover and cook for 2 hours, stirring occasionally. Stir through the chopped coriander and season to taste.
Meanwhile, boil the cassava in a large pan of salted boiling water for 20 minutes until soft. Drain thoroughly then mash with the butter and cream.
Spoon half of the mash into the bottom of a heatproof serving dish, top with the beef and spoon the sauce over the top.
Top the beef with the remaining mash, sprinkle with cheese and cook under a hot grill for 5 minutes until the cheese is golden and bubbling.