Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the cubed beef chuck, searing it for 5-7 minutes until browned on all sides. Remove beef from the pot and set aside.

In the same pot, reduce heat to medium and add another tablespoon of olive oil if needed. Sauté the chopped onion for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.

Stir in the ground cumin, coriander, cinnamon, turmeric, paprika, and a pinch of cayenne pepper. Toast the spices for 1-2 minutes, stirring continuously.

Return the browned beef to the pot, then add the canned diced tomatoes with their juices and the beef broth. Stir everything together.

Bring the mixture to a rolling boil, then reduce heat to low, cover, and let simmer gently for 1 hour.

Add the canned chickpeas, sliced carrots, chopped red bell pepper, and zucchini. Stir well to combine and season with salt and pepper.

Cover the pot again and let the stew simmer for an additional 30 minutes.

Once the vegetables are tender, remove from the heat. Serve hot, garnished with fresh cilantro or parsley.