Cut beef into 2.5cm (1in) cubes and set aside.
Heat butter in pan and add onions, carrots, garlic and fry until softened and pale gold. Add beef cubes and fry until well-sealed and brown. Stir in tomato paste, cloves, ginger, cayenne pepper, salt and Tabasco.
Pour in stock then bring to boil.
Cover and reduce to a medium heat for 2hrs until meat is tender, stirring from time to time. You may need to add a little more stock if it looks dry.
Mix together the peanut butter and flour in a small bowl, adding a little of the stock from the stew until you have a thick sauce. Add a little at a time to the stew until it thickens.
Ensure it is simmering well and cook for a further 10 minutes before serving.
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