Chestnut Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and fragrant with cinnamon and turmeric, this Moroccan-inspired beef stew is the kind of slow-simmered comfort food that makes the whole kitchen smell incredible. Tender chunks of seared chuck braise low and slow in bone broth with sweet dried apricots, carrots, and zucchini until everything melts together into a rich, complex sauce. The honey and apple cider vinegar add a subtle sweet-tart balance that plays beautifully against the earthy spices — it's layered and satisfying without being heavy. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. Coconut oil handles the searing, fresh ginger and garlic build the aromatic base, and Ceylon cinnamon gives the broth a floral warmth that sets this apart from a standard weeknight braise. Finish it with torn mint and cilantro for a bright, herby contrast that lifts the whole bowl. Serve it on its own or alongside whatever you love — either way, this one is going straight into the regular rotation.
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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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