Almond Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and layered with the kind of complexity that makes people ask what's in it, this Moroccan-inspired beef stew is the sort of dish that turns an ordinary evening into something special. Tender chunks of seared chuck simmer low and slow with turmeric, Ceylon cinnamon, and fresh ginger until the collagen breaks down and the broth becomes rich and silky. The dried apricots are the secret weapon here — they soften into the stew and add a gentle sweetness that balances the savory depth of the bone broth and apple cider vinegar beautifully. Carrots and zucchini round out the pot with hearty, wholesome texture, and a handful of fresh cilantro and mint at the end brightens the whole bowl. For anyone navigating tree nut concerns, this recipe is naturally free of almonds and almond-derived ingredients from start to finish — no swaps needed, no label-checking anxiety. Every ingredient earns its place, and the technique is straightforward enough that the hardest part is waiting for that final simmer to finish.
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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
- 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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