In a small bowl, combine the salt, black pepper, paprika, cinnamon, cumin, and coriander. Rub this spice mixture evenly over the beef chunks, ensuring they are well coated.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef chunks, ensuring they are not overcrowded, and sear for approximately 10 minutes. Allow the beef to brown on all sides, turning occasionally for an even sear.

Reduce the heat to medium, then add the chopped onions to the pot. Cook for 6-7 minutes, or until softened. Stir in the garlic and ginger, cooking for an additional 2 minutes.

Incorporate the tomato paste into the pot, stirring well to coat the beef and onions. Add the diced tomatoes, beef broth, and remaining spices (Spanish paprika, paprika, cinnamon, turmeric, cumin, and coriander). Stir to combine thoroughly, then bring the mixture to a gentle boil.

Once boiling, reduce the heat to low-medium, cover the pot, and allow it to simmer for 45 minutes. Stir occasionally to prevent sticking.

After 45 minutes, add the carrots and garbanzo beans to the stew. Stir to combine, then cover and cook for an additional 30 minutes.

Stir in the dried apricots and raisins, ensuring they are evenly distributed throughout the stew. If the sauce becomes too thick, add up to 1 cup of water to maintain the desired consistency.

In the final 25-30 minutes of cooking, add the halved baby potatoes. Cover and cook until the potatoes are tender, stirring occasionally.

Remove the bay leaves before serving. Ladle the stew into bowls or a serving dish, ensuring an even distribution of beef, vegetables, and sauce. Serve hot with couscous, rice, or bread.