High Fructose Corn Syrup Free Moroccan Beef Stew with Apricots
Warm spices, tender braised beef, and the gentle sweetness of dried apricots — this Moroccan-inspired stew is the kind of deeply satisfying one-pot meal that makes the whole kitchen smell incredible. The combination of Ceylon cinnamon, turmeric, and fresh ginger builds a complex, aromatic base that feels anything but ordinary on a weeknight. One of the trickiest parts of avoiding high fructose corn syrup is navigating packaged broths, dried fruits, and condiments that sneak it in where you'd least expect it — this recipe sidesteps all of that by calling for unsulfured, no-added-sugar apricots, a clean bone broth, and a small spoonful of honey for sweetness. The apple cider vinegar adds a subtle brightness that balances the richness of the slow-simmered beef chuck beautifully. Carrots and zucchini round out the pot with hearty vegetables that absorb every bit of that spiced broth as they cook down. Searing the beef in batches before braising is the step that takes this from good to genuinely restaurant-worthy — don't skip it. Finish with fresh cilantro and torn mint leaves for a pop of color and a herby lift that ties the whole bowl together.
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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
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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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