Dairy Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and fragrant with cinnamon and turmeric, this Moroccan-inspired beef stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of seared chuck braise low and slow in bone broth until the collagen breaks down completely, giving the sauce a rich, silky body without a drop of cream or butter in sight. The dried apricots are the real secret here — they soften into the broth and lend a gentle sweetness that balances the earthy spices beautifully. Carrots and zucchini round out the vegetables, soaking up all that fragrant liquid as they cook. Coconut oil handles the searing and keeps everything completely free of dairy, so there's no need to swap or substitute anything — the recipe is built that way from the start. A handful of fresh cilantro and torn mint scattered over the top at the end adds brightness that cuts right through the richness. This is the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a dinner party centerpiece.
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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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