Heat the olive oil in a large, heavy-based saucepan or tagine over a moderate-high heat and sear the beef in batches, if necessary, with some seasoning until golden all over. Remove and transfer to a plate.
Add the onion to the saucepan and sweat for 3-4 minutes over a reduced heat until softened. Sprinkle over the spices and some seasoning, stirring well. Add the beef back to the pan and also add the potato at this point. Cover with stock and bring to the boil.
Cover the pan and reduce to a simmer, cooking for 30-40 minutes until the beef and potato are tender. Remove from the heat and stir in the sultanas, dates and honey, adjusting the seasoning if necessary at the same time. Spoon into a tagine dish and garnish with sprigs of parsley before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.