Cut the beef into large chunks, keeping one bone-in piece if available for a richer sauce.

Peel and slice the onion, carrots, and potatoes into large pieces.

Combine the beef with cumin, ginger, garlic powder, salt, black pepper, and 2 tablespoons of olive oil.

Cover and refrigerate the seasoned beef for at least 120 minutes.

Heat the remaining 1 tablespoon olive oil in a tagine base or heavy pot over medium-high heat.

Brown the marinated beef on all sides for 6 to 8 minutes.

Add the sliced onion and cook until lightly golden, about 5 minutes.

Stir in turmeric and pour in 250 ml water.

Cover and simmer the beef for 20 minutes over low heat.

Add the carrots, potatoes, preserved lemon, green olives, coriander, and remaining 100 ml water.

Cover and simmer over very low heat until the beef is fork-tender and vegetables are soft, about 120 minutes.

Serve the tagine hot with Arabic bread for scooping up the sauce.