Legume Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew hits every note you want from a cold-weather braise — tender chunks of chuck, sweet dried apricots, earthy spices, and a broth that smells incredible from the moment the cinnamon and turmeric hit the pan. The combination of Ceylon cinnamon, turmeric, fresh ginger, and ground ginger builds a layered spice profile that feels genuinely complex without requiring anything exotic or hard to source. Legume-free cooking can get monotonous fast, especially when so many hearty stews lean on chickpeas or lentils for body — here, the beef, carrots, and zucchini do all that work, and the collagen from a long, slow simmer gives the broth a silky richness that needs no filler. Bone broth and a splash of apple cider vinegar deepen the savory base, while honey and unsulfured apricots add just enough sweetness to balance the warm spices without tipping into dessert territory. Searing the beef in batches before braising is the move that makes the whole dish — don't skip it, because that deep brown crust is where the flavor lives. Finish with torn mint and fresh cilantro if you have them on hand, and you've got a bowl that looks and tastes like it took serious effort, even though the oven does most of the heavy lifting.
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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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