Lactose Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and layered with sweet-savory complexity, this Moroccan-inspired beef stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of seared beef chuck slow-simmer with turmeric, Ceylon cinnamon, and fresh ginger until the collagen breaks down completely and the broth turns rich and silky. Dried apricots melt into the sauce as it cooks, adding a gentle sweetness that plays beautifully against the tangy hit of apple cider vinegar and the earthiness of the spices. Carrots and zucchini round out the pot with hearty, satisfying texture. Every single ingredient here is naturally free of dairy — coconut oil handles the searing, bone broth builds the body, and honey adds just enough sweetness without any cream or butter in sight. There's no need to swap anything out or worry about hidden milk solids sneaking in through a store-bought spice blend or broth. Finish each bowl with torn mint and fresh cilantro for a bright, herby lift that makes this stew feel as vibrant as it tastes.
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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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