Salt and pepper the meat, and drizzle a little olive oil over it, mix well and allow to stand for about 1/2 hour (more if you have time).
Mash garlic with a bit of salt and the parsley leaves using a mortar and pestle.
Heat about 2-3 tablespoons olive oil over medium-high heat and sauteé the onion, garlic, and vegetables until the onion becomes translucent, then add cloves, herbs, saffron or tumeric and boullion cube.
Stir well, and cook until fragrant.
Add beef and stir well, browning the meat a bit.
Add water and bring to a boil.
Cover and simmer 1 1/2 hours or until tender, stirring every once in a while.
Remove cover and reduce sauce a bit, until it thickens.
Serve with french fries and Garlic Mayo (ali-oli), or steamed rice.