Preheat oven to 300℉.

Heat evoo in a heavy large pan, tagine or Dutch oven.

Sprinkle beef with 1 teaspoon salt and pepper. Add the beef to pan and brown all over.

Add onions and carrots and saute 5 minutes, add garlic and saute until fragrant.

Add Hawaij seasoning and 1 teaspoon salt and coat onions. Add tomato paste, stir and cook until coated. Add broth, stir well. Cover and cook over low heat for 90 minutes.

Add bulgur and simmer for 10 minutes. Turn off heat and let sit covered for an additional 10 minutes. Sprinkle with parsley and gently fluff with fork to evenly mix before serving.