In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef until well-browned on all sides, about 4-5 minutes per batch. Remove the browned beef and set it aside on a plate.

In the same pot, reduce the heat to medium and add another tablespoon of olive oil if necessary. Sauté the chopped onion for about 5 minutes until softened and golden. Add the minced garlic and grated ginger, stirring for an additional 1-2 minutes until fragrant.

Sprinkle in the ground spices—cumin, coriander, turmeric, cinnamon, and optional cayenne pepper—into the pot. Stir constantly for about 1 minute, allowing the spices to toast.

Add the canned diced tomatoes to the pot, scraping the bottom to lift any flavorful bits stuck to the surface. Carefully return the browned beef along with any juices back into the pot.

Pour in 4 cups of beef broth, then mix in the dried apricots and raisins for sweetness. Raise the heat to bring the mixture to a gentle boil, then reduce the heat to a low simmer, covering the pot. Let the stew simmer uncovered for 1.5 to 2 hours, stirring occasionally until the beef is incredibly tender.

Once the beef is tender, taste the stew and adjust the seasoning with salt and black pepper as needed. Let the stew rest off the heat for a few minutes before serving.