Artificial Food Coloring Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-spiced beef stew layers turmeric, Ceylon cinnamon, and fresh ginger into a braise that smells absolutely incredible from the first sear. The addition of unsulfured dried apricots brings a gentle sweetness that balances the savory bone broth beautifully, while carrots and zucchini round out the bowl with hearty, tender vegetables. Every single ingredient here is naturally free from synthetic dyes — no bright-orange spice blends with mystery additives, no store-bought broth with artificial coloring agents hiding in the fine print. That matters more than people realize, because packaged spice mixes and commercial broths are surprisingly common sources of added color. Here, you control everything: whole spices, real aromatics, and a clean broth that lets the natural golden hue of turmeric do all the visual work. The low-and-slow simmer breaks down the beef chuck until it's fork-tender and practically melts into the sauce, making this feel like a special-occasion dish even on a weeknight. Finish with fresh cilantro and mint for a bright, herby lift that ties the whole pot together.
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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
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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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