Carrageenan 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 for a bowl that feels both exotic and completely comforting. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger build a complex, aromatic base that fills the kitchen long before the first spoonful. The beef chuck is seared hard in coconut oil first, locking in flavor before a long, slow simmer in bone broth breaks it down to fork-tender perfection. Carrageenan hides in a surprising number of packaged broths and processed ingredients, which is why this recipe leans on homemade or carefully sourced AIP-compliant bone broth — no thickeners, no additives, just clean, collagen-rich liquid that also helps the stew develop a naturally silky body. Unsulfured dried apricots with no added sugar keep the sweetness honest, and every other ingredient on the list is whole and straightforward. Carrots and zucchini are added in stages so they stay tender without turning to mush, and a finishing splash of apple cider vinegar and a drizzle of honey balance the richness beautifully. Fresh cilantro and mint scattered on top at the end bring a bright, herby lift that ties the whole dish together.
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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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