Cashew Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers earthy spices like turmeric, Ceylon cinnamon, and fresh ginger with the natural sweetness of unsulfured dried apricots and a touch of honey. The result is a rich, slow-simmered braise that hits every note — savory, slightly sweet, and beautifully aromatic. Beef chuck is seared in coconut oil until deeply browned, then braised low and slow in bone broth until it's fall-apart tender, with carrots and zucchini added in stages so every vegetable holds its texture perfectly. Many stews and tagine-style dishes lean on nut-based thickeners or garnishes that can make them off-limits for people avoiding tree nuts, but this one builds all its body and complexity through spices, collagen-rich broth, and the natural sugars in the apricots and carrots. There's nothing hidden here — just clean, whole-food ingredients from start to finish. A splash of apple cider vinegar brightens the whole pot and keeps the flavors from feeling heavy, even after nearly two hours on the stove. Finish it with torn fresh mint and cilantro if you have them on hand — they add a pop of freshness that makes the whole bowl feel alive. This is the kind of recipe that makes your kitchen smell incredible 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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