Gelatin 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 slow-simmer in bone broth until the collagen fully breaks down, giving the braising liquid a naturally rich, velvety body — no thickeners or setting agents needed. The dried apricots melt into the stew as it cooks, adding a gentle sweetness that plays beautifully against the earthy spices and a splash of apple cider vinegar. Carrots and zucchini round out the pot with color and substance, making this a genuinely complete meal in a single Dutch oven. Many packaged stew mixes and store-bought broths sneak in additives you'd rather avoid, but this recipe keeps everything clean and straightforward from start to finish. A scatter of fresh cilantro and torn mint right before serving lifts the whole dish with a bright, herby finish. It's the kind of deeply satisfying, slow-cooked dinner that feels special enough for company but easy enough for a regular weeknight.
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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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