Brazil Nut 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 honey for a result that feels both exotic and comforting. Ceylon cinnamon, turmeric, and two forms of ginger build a complex, aromatic base that fills your kitchen long before the first bowl hits the table. The beef is seared in batches for maximum browning, then slow-simmered in bone broth until it reaches that fork-tender, collagen-rich texture that makes a stew truly unforgettable. Carrots and zucchini join the pot in stages so every vegetable finishes perfectly, and the unsulfured apricots melt into the broth to create a subtle, jammy sweetness that balances the savory depth beautifully. For anyone navigating tree nut restrictions, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no nut-based thickeners or hidden additions to second-guess. A finishing scatter of fresh cilantro and mint lifts the whole dish with brightness right before serving. It's the kind of one-pot meal that tastes like it took serious effort but rewards you with minimal cleanup and maximum flavor.
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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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