Celery Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spice with a gentle sweetness that feels both exotic and completely comforting. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger build a complex, aromatic base, while unsulfured dried apricots melt into the broth and add a honeyed depth that balances the richness of slow-braised beef chuck. Carrots and zucchini round out the pot with hearty, tender bites that soak up every drop of that golden, spiced broth. The good news for anyone navigating celery-free cooking is that this recipe never calls for it — no stalks, no celery seed, no celery salt hiding in a spice blend — so you can cook with complete confidence. Searing the beef in batches in a Dutch oven builds a serious crust and a flavor foundation that a quick weeknight shortcut simply cannot replicate. A finishing scatter of fresh cilantro and torn mint lifts the whole bowl with brightness right before serving. This is the kind of stew that makes the whole house smell incredible and tastes even better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!