Black Pepper Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spice with the natural sweetness of dried apricots and honey for a result that feels both exotic and comforting. The spice blend — turmeric, Ceylon cinnamon, fresh ginger, and ground ginger — does serious aromatic heavy lifting without a single crack of black pepper in sight, making it genuinely safe for anyone who needs to avoid that particular spice rather than just hoping a restaurant left it out. Beef chuck gets a proper sear in coconut oil before a long, low simmer in bone broth, which means the meat becomes fork-tender and almost silky by the time it hits the bowl. Carrots and zucchini join the pot in stages so every vegetable finishes at exactly the right texture — nothing mushy, nothing raw. The apple cider vinegar adds a quiet brightness that keeps the sweetness of the apricots from tipping into dessert territory, and the whole thing comes together in one Dutch oven with minimal fuss. A handful of fresh cilantro and torn mint scattered over the top at the end adds a pop of color and freshness that makes the finished dish look as good as it smells.
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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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