Chicken Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew is the kind of pot that makes your whole kitchen smell incredible. Seared beef chuck is braised low and slow with turmeric, Ceylon cinnamon, and fresh ginger until it's fall-apart tender, then layered with sweet dried apricots, carrots, and zucchini for a balance of savory and subtly fruity that feels genuinely special. The bone broth base, brightened with apple cider vinegar and a touch of honey, builds a rich, glossy sauce that clings to every piece of meat and vegetable. Because this recipe is built entirely around beef, there's no need to swap or substitute anything — it's naturally free of poultry from the ground up, not an afterthought. Coconut oil handles the searing beautifully, giving the beef that deep, caramelized crust that makes braised dishes so craveable. Finishing bowls with torn fresh mint and cilantro adds a pop of brightness that cuts through the richness and ties all those warm spices together. Whether you're cooking for a weeknight dinner or a slow Sunday meal, this stew delivers serious restaurant-level flavor with straightforward, honest ingredients.
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!