Blend your green pepper, scallions and hot pepper.
Season your pieces of meat with salt and set aside. I used osso buco which is actually veal shank but stewing beef will work.
In a cast iron pot add 2 tablespoons of oil and sear your meat on all sides until well browned. You may have to do this in batched to ensure that it is not overcrowded.
When your meat is browned, add your chopped onions and garlic. Sautee for about 2 minutes then add your blended pepper and scallion mixture.
Season with more salt and add tomato paste. Sautee until well coated. Cover and let simmer on low for about 45 minutes checking on it every 10 minutes to make sure it does not burn.
In a large mixing bowl, add your peanut butter and about 2-3 cups of hot unsalted beef stock. If using beef stock or broth with salt, make sure to not overseas initially. Mix well using a whisk to make things easier until the peanut butter and hot water come together to form a smooth paste.
Pour your peanut butter and beef stock/broth paste over your beef and mix until well combined. Taste and season and taste for salt but do not over salt you are going to let your stew reduce. Add the remainder of your beef stock/broth, thyme, paprika and bay leaves.
Add your chopped vegetables and you can cover with a lid and let simmer finishing on the stove for another 1 hour or until vegetables are cooked and stew is reduced but I prefer to finish in the oven at 320 degrees for about 1 hour. Finishing in the oven reduces the chance of burning, and there is no splatter
In the last 15 minutes of cooking, remove your lid from cast iron and let it reduce slightly in the oven. I prefer my stew more runny and less dry, but you may alternatively remove the lid earlier to help it reduce faster in the oven. Make sure your vegetables are tender and your beef is fall off the bone.
