Hazelnut Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and just sweet enough from the dried apricots, this Moroccan-inspired beef stew is the kind of pot that makes your whole kitchen smell incredible. Beef chuck is seared until deeply browned, then slowly braised with turmeric, Ceylon cinnamon, fresh ginger, and bone broth until the collagen breaks down and every cube is fork-tender and rich. The apricots soften into the broth as it simmers, adding a gentle fruitiness that balances the savory depth without tipping into dessert territory. Carrots and zucchini round out the pot with hearty texture, and a finishing scatter of fresh cilantro and mint keeps things bright. Every ingredient here is straightforward and naturally free from tree nuts — no swaps needed, no label-scanning required. This is a one-pot dinner that genuinely delivers on flavor, and it's the kind of recipe you'll want to make on a Sunday and eat all week.
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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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