Place the beef in the base of a tagine or a large, heavy-based saucepan with the garlic, chillies and star anise. Pour in the stock and bring to the boil. Reduce the heat, cover and cook gently for 2 hours.
Season the stock with salt and pepper and stir in the butter and honey. Drain the prunes and add them to the tagine. Re-cover and cook gently for a further 30 minutes to let the flavours mingle. Garnish with the parsley and serve with couscous or chunks of crusty bread, if liked.