Wash the stew beef under cold water and cut into small, bite-sized pieces.

Heat 2 tablespoons of olive oil over medium-high heat and sauté the beef, seasoning with salt and black pepper for 8-10 minutes.

Chop onion and red bell pepper, add to the pan, and sauté for 3 minutes until vegetables soften.

Mix in 2 tablespoons of tomato paste and let it cook for about 5 minutes, stirring frequently.

Pour in 2 cups of water or broth, 1 teaspoon of beef bouillon powder, and a pinch of cayenne pepper, bring to a boil, then reduce to a simmer for 5 minutes.

Stir in 1 cup of peanut butter until fully incorporated and cook for another 2-5 minutes.

Remove from heat and serve with cauliflower rice if desired.