Heat oil in pan. sprinkle beef with black pepper and salt. Brown beef, then set aside.
Cook onions in beef drippings 4-5 minutes.
Add celery, garlic, and ginger. Cook 1-2 minutes.
Add tomato paste. Coook 4-5 minutes, stirring constantly.
Return beef to pot, along with 5 cups of the beef broth. Bring to boil, then simmer 40 minutes.
Whisk nut butter with remaining 1 cup of broth. Add to pot along with carrots, eggplant, sweet potato, and habanero. Simmer 25-30 minutes. Serve over rice.