Begin by finely dicing the onion and mincing the garlic; these will form the aromatic base of your Beef Tagine. Next, slice the carrots into rounds or batons, and chop the dried apricots into smaller pieces.

In a largish Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced onions and sauté for about 5 minutes, until they become translucent. Then, stir in the minced garlic and sliced carrots, cooking for an additional 4-5 minutes until the carrots soften.

Increase the heat to medium-high and introduce the beef chuck pieces to the pot. Sear them for approximately 5-7 minutes, turning occasionally until a rich brown crust forms on all sides.

Stir in the spices—cumin, coriander, cinnamon, ginger, paprika, and turmeric—as well as 2 tablespoons of tomato paste. Cook for 1-2 minutes, allowing the spices to bloom and release their enchanting fragrances.

Pour in 3 cups of beef broth and add the chopped dried apricots to the pot. Give everything a good stir to combine, and then bring the mixture to a gentle simmer.

Cover the pot with a tight-fitting lid and reduce the heat to low. Let the Beef Tagine simmer gently for about 2 hours, or transfer the mix to a slow cooker and let it cook on low for 6-8 hours.

Remove the lid and test the beef for tenderness; it should be fork-tender and easily break apart. If necessary, allow it to simmer for a little longer.

Ladle the Beef Tagine into bowls and garnish with fresh cilantro or parsley. Serve alongside fluffy couscous or crusty bread.