In a large, heavy-bottom pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Season 2 pounds of beef chuck with salt and pepper, then add to the pot in a single layer. Brown the beef for 5-7 minutes, then remove and set aside.

In the same pot, add 1 finely chopped onion and sauté for about 5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute.

Stir in 2 tablespoons of tomato paste, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, and 1 teaspoon paprika. Cook for 1-2 minutes.

Return the browned beef to the pot, mixing to ensure it's well coated with the spice mixture.

Pour in 4 cups of beef broth and add 1 can of diced tomatoes. Stir well and bring to a boil.

Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 45 minutes.

After 45 minutes, stir in 1 diced green bell pepper and 2 chopped carrots. Continue to simmer for an additional 15 minutes.

Taste and adjust the seasoning with salt and pepper before serving.

Remove from heat and garnish with fresh parsley. Serve over rice or with warm bread.