Trim and cut the Beef Chuck into 1- to 1½-inch cubes; pat dry and season generously with Salt and Black Pepper.
Heat a few tablespoons of Peanut Oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so pieces develop a good crust, then remove and set aside.
Lower the heat to medium and add the chopped Onion to the same pot; cook until softened and translucent, about 5 minutes.
Add minced Garlic, grated Ginger, and finely chopped Scotch Bonnet (remove seeds for less heat) and cook 1–2 minutes until fragrant.
Stir in the Tomato Paste and cook briefly to deepen its flavor, then pour in the Canned Crushed Tomatoes and scrape up any browned bits from the bottom of the pot.
Whisk the Peanut Butter with a cup or two of the Beef Stock until smooth, then add that mixture to the pot to create a velvety sauce. Return the browned beef to the pot and add a Bay Leaf.
Add chopped Carrot and cubed Sweet Potato, then enough additional beef stock or water to mostly cover the ingredients. Bring to a gentle simmer, cover partially, and cook until the beef and vegetables are tender, about 45–60 minutes.
About 10 minutes before the stew is done, stir in shredded Green Cabbage and continue to simmer until the cabbage is wilted but still bright.
Taste and adjust seasoning with more Salt and Black Pepper as needed; remove and discard the bay leaf.
While the stew finishes, cook the White Rice according to package instructions so it’s hot and fluffy.
Serve the mafé ladled over rice and sprinkle chopped Parsley on top for a fresh, herbaceous finish.
