BHA & BHT Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-spiced beef stew layers turmeric, Ceylon cinnamon, and fresh ginger over slow-simmered chuck until the meat is fall-apart tender and the broth is rich with sweet-savory depth. The dried apricots melt into the sauce as it cooks, adding a gentle fruitiness that balances the earthiness of the spices beautifully. Carrots and zucchini round out the pot, making this a genuinely complete one-dish meal. Avoiding BHA and BHT means reading labels carefully on everything from dried fruit to broth, since those preservatives turn up in surprisingly mundane pantry staples. This recipe sidesteps that entirely by calling for unsulfured, no-added-sugar apricots and an AIP-compliant or homemade bone broth, so every ingredient earns its place without hidden additives. Coconut oil handles the searing, and apple cider vinegar and honey do the work of brightening and balancing the sauce — no processed shortcuts needed. The technique is straightforward but intentional: a proper sear on the beef builds the flavor base, and the long, covered simmer does the rest. Scatter fresh cilantro and mint over the top before serving and the whole bowl looks and smells like something that took far more effort than it actually did.
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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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