Prepare all ingredients and have them ready. Preheat oven to 350F.
Heat olive oil in a large skillet on medium high. Season beef with salt and pepper and brown it in small batches for about 2 or 3 minutes. Remove into casserole or tagine.
Add onions to the skillet and fry until they are just beginning to turn brown around the edges. Add garlic and fry for another minute.
Add ras al hanout and ginger and saffron.
Add broth and stir in tomato paste. Bring to a boil.
Add honey and stir until melted into the sauce.
Turn down heat and allow to reduce to a thick sauce.
Add lemon juice and pour sauce over beef in the casserole or tagine.
Add drained and rinsed chickpeas and apricots. Stir until all ingredients are coated in sauce.
Cover tightly with aluminum foil or cover with the tagine lid and put on the middle rack of oven. Turn heat down to 250F.
Braise until beef is tender, about 2 hours.
Serve with couscous or warm flatbread.