Gluten Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spice with the gentle sweetness of dried apricots for a bowl that feels both exotic and completely comforting. Ceylon cinnamon, turmeric, fresh ginger, and ground ginger build a complex, aromatic base that fills your kitchen long before the first spoonful. The beef chuck is seared hard in coconut oil before a low, slow simmer in bone broth breaks it down to fork-tender, collagen-rich perfection — the kind of texture that only comes from patience and good technique. Carrots and zucchini join the pot in stages so every vegetable hits the table cooked just right, and the unsulfured apricots melt into the broth to create a sauce that's subtly sweet and beautifully balanced by apple cider vinegar. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or hunt for specialty products — the recipe simply works as written. A scatter of fresh cilantro and torn mint at the end lifts the whole dish with brightness, making it as pretty in the bowl as it is on the palate. Serve it over cauliflower rice or alongside roasted vegetables for a meal that's genuinely weeknight-friendly but impressive enough for company.
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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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