Step 1

Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 1 large yellow onion (about 3 cups), thinly slice 4 garlic cloves (about 1 heaping tablespoon), peel and mince 1 (1-inch) piece ginger (about 1 tablespoon).

Step 2

Prepare the following: Peel and dice 1 1/2 pounds sweet potatoes into 1-inch pieces (about 3 1/2 cups), peel and cut 1 pound carrots crosswise into 1-inch pieces (about 2 cups), peel and dice 12 ounces Yukon Gold potatoes into 1-inch pieces (about 2 1/2 cups), core 1/4 small head cabbage and cut in half lengthwise and then cut crosswise into 1-inch strips (about 4 cups).

Step 3

Pat 1 pound beef stew meat dry with paper towels and cut into 1-inch chunks. Season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Heat 1/4 cup peanut oil in a large, heavy-bottomed pot or Dutch oven over high heat until shimmering. Add the beef and sear until browned all over, about 2 minutes per side. Transfer to a plate.

Step 4

Reduce the heat to medium. Add the onions, garlic, and ginger to the pot and cook until the onions are translucent, 4 to 5 minutes. Add 3 tablespoons fish sauce, 2 tablespoons tomato paste, and the remaining 1 1/2 teaspoons kosher salt. Stir and cook until the paste is darkened in color, 2 to 3 minutes. Add 3/4 cup creamy peanut butter and stir until the peanut butter is fully incorporated.

Step 5

Add 1 (32-ounce) carton low-sodium beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Increase the heat to medium-high and bring to a simmer, stirring occasionally to fully dissolve the peanut butter and tomato paste, 5 to 7 minutes.

Step 6

Reduce the heat to medium-low. Add 1 habanero pepper and the seared beef and any accumulated juices. Cook, stirring occasionally, until the sauce is fragrant and has reduced slightly, about 15 minutes.

Step 7

Add the cabbage and carrots. Cook, stirring occasionally, until the cabbage and carrots are slightly tender, about 10 minutes. Add the sweet and Yukon Gold potatoes. Cook, stirring occasionally, until the potatoes are tender, about 30 minutes.

Step 8

Remove the habanero pepper before serving. Serve over white rice.