Citrus Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and layered with the kind of complexity that makes people ask what's in it, this Moroccan-inspired beef stew is the sort of dish that turns a slow afternoon into something worth savoring. Tender chunks of seared chuck braise low and slow with turmeric, Ceylon cinnamon, and fresh ginger until the collagen breaks down and the broth becomes rich and silky. The dried apricots are the secret weapon here — they soften into the stew and add a gentle sweetness that plays beautifully against the savory bone broth and a touch of honey. Carrots and zucchini round out the vegetables, giving the dish body and color without relying on anything acidic to brighten the flavors. A small splash of apple cider vinegar does the heavy lifting in place of lemon or orange juice, keeping the balance just right for anyone avoiding citrus entirely. It's worth noting that many Moroccan-style recipes lean heavily on preserved lemon or fresh citrus zest, so this version is a genuine find — every ingredient listed is naturally free of citrus, with no substitutions that feel like a compromise. Finish with fresh cilantro and torn mint if you like, and serve it over whatever base makes you happiest.
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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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