Gut Friendly Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired braise brings together tender beef chuck, sweet dried apricots, and a lineup of anti-inflammatory spices that make every spoonful feel like it's doing something good for you. The combination of turmeric, Ceylon cinnamon, and fresh ginger isn't just there for flavor — these are the kinds of ingredients that show up again and again in gut-supportive cooking, and here they bloom beautifully into the bone broth base. Speaking of which, using a quality bone broth instead of conventional stock is a quiet but meaningful upgrade, lending the stew a richness that also supports the gut lining in a way a standard carton simply won't. A splash of apple cider vinegar and a touch of honey balance the savory depth with just enough brightness and sweetness, while the unsulfured apricots melt into the sauce and add a jammy, almost caramelized note. Carrots and zucchini go in at staggered intervals so everything finishes perfectly — no mushy vegetables, no overcooked beef. The whole thing simmers low and slow until the collagen in the chuck fully breaks down, giving you fork-tender meat and a sauce that coats every bite. Finish with fresh cilantro and mint if you have them on hand, because that pop of green makes the whole bowl feel like something you'd order at a restaurant.
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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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