In a small bowl add all the seasonings and mix well.
Chop up the beef into bite sized chunks and remove any fatty bits. Rub the seasoning into the beef and place the beef in the fridge for an hour.
Peel and finely cut the onion and the garlic. Place them in the tajine with the olive oil and cook over a medium heat for 2 minutes or until the onion softens. Add the beef and fry for a further 5 minutes or until the beef is sealed.
In a blender mix together the tinned tomatoes, vegetable stock, prunes, tomato puree and drained chickpeas. Add them to your tajine. Bring it to the boil and once it has come to the boil, reduce the heat and simmer for 15 minutes.
Meanwhile, peel, deseed and chop up the butternut squash and add to the tajine.
Give it a stir, add the lid and cook for a further 90 minutes on a medium heat.
Add in some small pieces of red chilli peppers and some black olives.
Serve with warm crusty bread.