Caffeine Free Moroccan Beef Stew with Apricots
Warm, deeply aromatic, and layered with North African spice, this slow-simmered beef stew is the kind of meal that makes the whole kitchen smell incredible. Searing the chuck in coconut oil builds a rich, caramelized crust before the broth even hits the pot, and from there the turmeric, Ceylon cinnamon, fresh ginger, and ground ginger do all the heavy lifting. The dried apricots melt into the broth as everything simmers, adding a gentle sweetness that balances the savory depth of the bone broth and apple cider vinegar beautifully. Carrots and zucchini go in during the final stretch so they stay tender without turning to mush, and the beef becomes fall-apart soft once it hits that 195°F sweet spot where collagen fully breaks down. Because every ingredient here is naturally free of stimulants — no tea, no coffee, no chocolate, no energy-boosting additives — this is a genuinely satisfying dinner you can enjoy any time of day without a second thought. Fresh cilantro and torn mint scattered over the top right before serving brighten the whole bowl and add a pop of color that makes it feel restaurant-worthy. It's a one-pot wonder that rewards patience 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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