Pat beef dry with paper towels. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat for about 2 minutes until shimmering. Season beef with ½ teaspoon salt and ½ teaspoon black pepper, then add to pot in a single layer (work in batches if needed). Brown for 5-7 minutes, turning to caramelize all sides. Remove and set aside.

Add chopped onions to the same pot and cook for 4-5 minutes until translucent, scraping up browned bits. Add garlic and cook for 1 minute until fragrant.

Stir in tomato paste, cumin, coriander, cinnamon, and paprika. Cook for 1-2 minutes, stirring constantly, to bloom the spices.

Return beef to pot and toss to coat with spice mixture for 1 minute. Pour in beef broth and diced tomatoes, stirring to combine. Bring to a rolling boil over high heat, then immediately reduce heat to low and cover. Simmer for 45 minutes, stirring occasionally every 15 minutes.

Remove lid and add green bell peppers and carrots. Continue simmering uncovered for 15 minutes until vegetables are fork-tender and beef falls apart easily. The sauce should coat the back of a spoon.

Remove from heat and let rest 5 minutes. Taste and adjust seasoning with additional salt or pepper if needed. Garnish with fresh chopped parsley before serving.