Typically, all the vegetables for this stew would be fried and cooked together with the meat, until soft. Then the broth would be added and the mixture simmered. Then the meat would be picked out, set aside, while all the vegetables were passed through a food mill.
To save time, I pureed the vegetables in a blender ahead of time, adding them to the browned beef. While unconventional, this makes for a very quick dinner. The browned meat adds enough good bits for flavor, but if you’re concerned and have the time, just do it the old fashioned way.
Also, if you can’t find the red palm oil (I once saw it at Whole Foods and at Ebute Tropical Market in Tulsa), you may substitute vegetable oil.