Season the beef cubes with salt and black pepper, then heat the vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches so each piece gets color, about 3–5 minutes per batch, then transfer to a plate (visual cue: browned edges and fond on the bottom).

In the same Dutch oven, cook the diced onion over medium heat for 4 minutes, stirring until softened (visual cue: translucent onion). Add the garlic, grated ginger, black pepper, and tomato paste, then cook for 2 minutes (visual cue: fragrant, deepened tomato color).

Stir in the crushed tomatoes, beef broth, ground cumin, ground coriander, and the browned beef, then cover and simmer at 190–205°F for 1 1/4 hours (visual cue: steady bubbling with meat becoming fork-tender at the edges).

Whisk in the natural peanut butter until smooth, then add the cubed sweet potato (visual cue: sauce turns creamy and cohesive). Simmer uncovered at 190–205°F for 30–35 minutes, stirring occasionally, until the beef and sweet potato are tender.

Stir in the baby spinach and cook just until wilted, about 2–3 minutes (visual cue: bright green leaves collapse into the sauce).

Serve the stew over white rice and top with chopped roasted peanuts and fresh cilantro (visual cue: peanut topping stays crunchy against the hot stew).