Gather your ingredients. Chop one large onion and mince three cloves of garlic. Cut 2-3 pounds of beef chuck into 1-inch cubes.

Heat olive oil or butter in a tagine or Dutch oven over medium-high heat and brown the beef cubes in batches for 5-7 minutes.

Add chopped onion and minced garlic to the pot, sautéing for about 5 minutes until onions are softened.

Sprinkle in the spices and toast for 1-2 minutes, stirring to release their essential oils.

Mix in the dried apricots and stir to blend with the mixture.

Pour in enough water or broth to cover the contents, about 2-3 cups, and bring to a boil. Reduce heat, cover, and let simmer for 2 hours.

Serve hot, garnished with fresh cilantro or parsley. Enjoy with couscous or crusty bread.