Begin by cubing your chuck roast into 1-inch pieces. In a large bowl, combine all-purpose flour, salt, and black pepper. Dredge each piece of beef in the flour mixture.

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, searing until browned, about 4-5 minutes per side.

Return the beef to the pot. Sprinkle in the paprika, ground coriander, turmeric, cumin, ginger, and cayenne pepper. Stir for 1-2 minutes until fragrant. Add diced celery, onion, carrots, minced garlic, and beef broth. Bring to a boil, then reduce heat and cover.

Allow to simmer gently for 1 ¼ to 1 ½ hours, stirring occasionally, until the beef is fork-tender.

After the beef is tender, add chopped dried apricots and diced plum tomatoes. Stir and cook uncovered for an additional 15 minutes.

Ladle the stew into bowls and garnish with fresh celery leaves. Serve with harissa on the side.