Heat a generous splash of olive oil in a large pot over medium-high heat until shimmering.

Season beef chuck with salt and black pepper, and sear in the hot oil for 5-7 minutes until browned. Remove and set aside.

In the same pot, add chopped onions and sauté for 3-4 minutes until translucent. Then add minced garlic and cook for an additional minute.

Stir in tomato paste, ground cumin, coriander, cinnamon, and paprika. Cook for 2 minutes, stirring to bloom the spices.

Return browned beef to the pot, stirring to coat with the aromatic mixture.

Pour in beef broth and diced tomatoes, stirring well. Increase heat to bring to a boil.

Once boiling, reduce heat to low, cover, and let simmer for 45 minutes, stirring occasionally.

Add sliced green bell peppers and carrots, cover, and simmer for another 15 minutes until vegetables are tender.

Taste and adjust seasoning with additional salt or black pepper as needed.

Garnish with fresh parsley and serve hot, possibly with crusty bread or over rice.