Preheat the oven to 180°C.
Season beef chunks and brown in oil in a frying pan over high heat.
Transfer browned beef to a large flameproof casserole dish.
Fry onions in the same pan for 5 minutes until softened.
Stir in garlic, cumin, coriander, and chilli powder for 2 minutes.
Add 150ml water to the pan to lift sediment and pour into the casserole.
Add 350ml water, tomatoes, chickpeas, honey, stock cube, and cinnamon to the casserole.
Bring to a simmer, cover, and bake in the oven for 1.5 hours.
Stir in sweet potato, apples, prunes, and half the fresh coriander.
Cover and cook for another 45-60 minutes until beef is tender.
Sauté apple slices in butter for 4 minutes until browned.
Drizzle garnish apples with honey and scatter over the tagine with remaining coriander.