Rinse and transfer beef stew meat into a medium sauce pot.
Blend half of the yellow onion, garlic, basil, spring onion, parsley with about a quarter cup of water into a smoothie. Add 2/3 of this to sauce pot containing beef stew meat. Add 1 and 1/2 to 2 tsp of kosher salt. Bring to a boil and cook for about 3-5 minutes. Add 3 cups of water, cover and simmer for about 25 minutes or until beef is tender. Strain beef and reserve broth.
In another sauce pot (or same pot-rinsed). Heat about 2 Tablespoons of canola oil over medium heat , and brown meat, remove and set aside. Sauté chopped onions until it just starts to brown, add in tomato sauce an additional Tablespoon of canola oil and fry for about 7 minutes. Stir occasionally.
Using a small blender or nutribullet, blend roasted peanuts into a paste. Add small amounts of water at a time up to about 2/3 of a cup and continue to blend until creamy.
Add this into tomato and onion base. Reduce heat to a gentle simmer and cook for 10 minutes. Stir frequently to avoid burning. Then add remaining fresh spice blend, reserved broth and browned meat.
Simmer for an additional 15-20 minutes until all foam clears from the surface. Add more water if you prefer a lighter soup. Season to taste and serve with boiled rice or plantains.
