In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.

Add 1½ pounds of beef chuck chunks and brown them for 5–7 minutes, turning occasionally.

Stir in 1 large chopped onion and cook for 5 minutes until soft and translucent.

Add 1 teaspoon each of ground cumin, coriander, cinnamon, ginger, turmeric, and ½ teaspoon of black pepper; stir for 1 minute.

Pour in 1 cup of beef broth, scraping up any bits from the bottom of the pot.

Add 1 cup each of chopped dried apricots, prunes, sliced carrots, chickpeas, and canned diced tomatoes, along with 1 tablespoon of honey, 1 tablespoon of lemon juice, and 1 teaspoon of salt; stir well.

Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 2 hours, stirring occasionally.

After 2 hours, check seasoning and garnish with 1 cup of chopped cilantro or parsley before serving.