Citric Acid Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-spiced beef stew layers tender braised chuck with sweet dried apricots, earthy carrots, and soft zucchini in a broth that smells absolutely incredible while it simmers. The spice blend — turmeric, Ceylon cinnamon, fresh ginger, and ground ginger — builds real complexity without relying on any citrus-derived additives, which are surprisingly common in packaged spice blends and store-bought broths. A small splash of apple cider vinegar and a drizzle of honey do the heavy lifting here, giving the broth that bright-yet-mellow balance that makes Moroccan cooking so craveable. Sourcing unsulfured, no-added-sugar dried apricots keeps the ingredient list clean and avoids the citric acid that often sneaks into preserved fruits as a preservative. The beef gets a proper sear in coconut oil before a long, low simmer in bone broth, which breaks down the collagen and turns even a humble chuck roast into something fork-tender and rich. Fresh cilantro and mint scattered on top at the end add a pop of color and herbal brightness that rounds out every bowl beautifully. This is the kind of stew that tastes like it took all day — because it kind of did, and every minute is absolutely worth it.
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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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