Eggless Moroccan Beef Stew with Apricots
Warm, deeply spiced, and just a little bit sweet, this Moroccan-inspired beef stew is the kind of pot that makes your whole kitchen smell incredible. Chunks of beef chuck are seared until deeply browned, then slow-simmered with turmeric, Ceylon cinnamon, fresh ginger, and garlic until the meat is fall-apart tender and the broth turns rich and fragrant. The dried apricots are the real secret weapon here — they soften into the stew and add a subtle sweetness that plays beautifully against the savory bone broth and a splash of apple cider vinegar. Carrots and zucchini round out the pot with hearty, satisfying texture, and a finish of fresh cilantro and mint lifts the whole dish. Because every component is a whole-food ingredient — no binders, no thickeners, no hidden additives — this is naturally free from eggs without any substitutions or workarounds required. It's the kind of recipe that feels special enough for a dinner party but is genuinely straightforward to pull off on a weeknight. Ladle it into deep bowls and don't skip the fresh herbs.
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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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