Low Sodium Moroccan Beef Stew with Apricots

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

Low Sodium Moroccan Beef Stew with Apricots

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Ingredients

4 servings

For the stew

2 lb beef chuck, cut into 1½-inch cubes
1 tsp fine sea salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp coconut oil
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 tbsp fresh ginger, finely grated
1½ tsp ground turmeric
1 tsp ceylon cinnamon
½ tsp ground ginger
2 cups bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
1 tbsp honey
¾ cup dried apricots, halved (unsulfured, no added sugar)
2 medium carrots, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 tbsp fresh mint leaves, torn (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt. Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on two or three sides until deeply browned, about 3–4 minutes per side, then transfer to a plate. Repeat with the remaining beef.
2
Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and golden at the edges, about 6–7 minutes.

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