Breastfeeding Friendly Moroccan Beef Stew with Apricots
Warm, deeply spiced, and rich with slow-cooked beef, this Moroccan-inspired stew is the kind of meal that feels genuinely nourishing from the first bite. The combination of bone broth, turmeric, Ceylon cinnamon, and fresh ginger creates a fragrant, golden broth that's as comforting as it is wholesome — exactly what a nursing parent's body is asking for. Bone broth brings a collagen-rich base that supports recovery and sustained energy, while the carrots, zucchini, and unsulfured dried apricots add natural sweetness and a solid hit of vitamins without any processed additives. The beef chuck is seared and then low-simmered until it's genuinely fork-tender, meaning all that protein and iron becomes part of a deeply satisfying bowl rather than a tough, chewy disappointment. Coconut oil replaces butter here, and every ingredient is straightforward and clean, so there's no second-guessing labels or hunting down specialty products. A handful of fresh cilantro and torn mint stirred in at the end lifts the whole dish and keeps it feeling bright rather than heavy. Make a big pot, because this one reheats beautifully and tastes even better the next day.
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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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