In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add beef chuck cubes, browning them on all sides for about 5-7 minutes. Remove and set aside.

In the same pot, add one diced onion and sauté for approximately 5 minutes until soft. Stir in 3 minced garlic cloves and cook until fragrant, about 1-2 minutes.

Add 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground cinnamon, 1 teaspoon of ground turmeric, and 2 teaspoons of paprika into the pot. Cook and stir for 1-2 minutes until fragrant.

Return the browned beef to the pot, along with one can of diced tomatoes and 4 cups of beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour.

Stir in one can of drained chickpeas, 2 sliced carrots, one chopped red bell pepper, and one diced zucchini. Season with salt and pepper to taste, cover, and simmer for another 30 minutes.

Remove from heat and ladle the stew into bowls. Garnish with fresh chopped cilantro or parsley.