AIP Friendly Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this slow-simmered beef stew brings North African-inspired flavors to your table without a single ingredient that conflicts with the autoimmune protocol. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger build a spice blend that is rich and complex — all without nightshades, grains, legumes, or seed-based spices that would otherwise make a dish like this off-limits. The dried apricots soften into the broth as it simmers, lending a gentle sweetness that balances the savory beef beautifully, while carrots and zucchini add body and color. Searing the chuck in coconut oil before the long braise is the move that makes the whole pot taste like it came from a restaurant kitchen — those browned edges melt into the bone broth and create a sauce that is silky and deeply flavored. A splash of apple cider vinegar at the braising stage brightens everything and keeps the richness from feeling heavy. It serves four, so it's ideal for a family dinner, and the leftovers taste even better the next day once the spices have had time to settle in. Finish with fresh cilantro and torn mint if you have them — they lift the whole bowl.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb beef chuck, cut into 1½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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