Capsaicin Free Moroccan Beef Stew with Apricots
Moroccan-spiced beef stew is one of those dishes that feels deeply warming and complex without relying on any heat to get there. Traditional versions of this kind of North African braise often call for harissa or dried chilies, but this one builds its incredible depth entirely through turmeric, Ceylon cinnamon, fresh ginger, and ground ginger — a fragrant, layered spice profile that delivers serious flavor without a trace of capsaicin. The dried apricots are the real secret weapon here, softening into the broth and lending a gentle sweetness that balances the savory seared beef beautifully. Bone broth, apple cider vinegar, and a touch of honey round out the braising liquid into something that tastes like it simmered all day — because it kind of does, in the best possible way. Carrots and zucchini go in at staggered intervals so everything finishes perfectly tender, and the beef itself becomes fall-apart soft once the collagen fully breaks down. A handful of fresh cilantro and torn mint scattered over the top at the end adds brightness that makes the whole bowl feel alive. This is the kind of stew that makes people ask for the recipe before they've even finished their first serving.
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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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