Barley Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spices with the natural sweetness of dried apricots and tender vegetables for a bowl that feels both exotic and comforting. The beef chuck is seared in batches until deeply browned, then slow-simmered in bone broth with turmeric, Ceylon cinnamon, and fresh ginger until it practically falls apart — that long, gentle braise is where all the magic happens. Carrots and zucchini join the pot in stages so everything finishes perfectly tender without turning to mush, and the apricots melt into the broth to create a subtly sweet, savory sauce that's genuinely hard to stop eating. For anyone navigating grain sensitivities, this recipe is a natural fit — every ingredient here is whole and straightforward, with no grains, thickeners, or fillers hiding in the ingredient list. Coconut oil handles the searing, apple cider vinegar adds brightness, and honey rounds out the sauce, so the depth of flavor comes entirely from technique and spice rather than anything that could cause concern. Store-bought stews and spice blends can be surprisingly tricky to vet, but building this one from scratch means you know exactly what's in the pot. Finish with torn fresh mint and cilantro if you have them — they lift the whole dish and make it feel restaurant-worthy with almost no extra effort.
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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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