Start by washing the stew beef thoroughly under cold water. Cut it into small, uniform pieces to ensure even cooking. Pat the beef dry with a paper towel, then set it aside.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the prepared beef to the pot, seasoning it generously with salt and black pepper. Brown the beef for about 8–10 minutes, stirring occasionally, until it’s beautifully seared on all sides and starts to release its savory juices.

Once the beef is browned, add in one chopped onion and one diced red bell pepper to the pot. Sauté the vegetables together with the beef for another 3 minutes, stirring frequently until the onions become translucent and the peppers soften.

Mix in 2 tablespoons of tomato paste, ensuring it is well combined with the beef and vegetables. Continue to cook for about 5 minutes, allowing the tomato paste to caramelize slightly, enhancing its rich flavor.

Pour in 2 cups of water and 1 cup of stock or broth. Add 1 tablespoon of beef bouillon powder and a pinch of cayenne pepper. Stir everything together, then bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 5 minutes.

Stir in 1 cup of peanut butter, ensuring it fully dissolves into the stew. Cook for an additional 2–5 minutes, stirring occasionally, until the stew thickens to your desired consistency.

Once the stew is ready, ladle it into bowls and serve hot alongside cauliflower rice or your favorite grains.