Lupin Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spice with a gentle sweetness that feels almost luxurious on a weeknight. Ceylon cinnamon, turmeric, and fresh ginger build an aromatic base that perfumes the whole kitchen as the beef slowly braises into fork-tender, fall-apart perfection. The dried apricots melt into the broth alongside carrots and zucchini, creating a sauce that's rich and slightly sweet without a single ingredient that raises concern for those avoiding lupin. That matters more than it might seem — lupin flour and lupin seeds have a way of sneaking into spice blends, broths, and packaged pantry staples, so cooking from scratch with whole, clearly labeled ingredients like these is genuinely the safest route. Coconut oil handles the searing, bone broth deepens the base, and a splash of apple cider vinegar keeps everything bright and balanced. Finish with torn fresh mint and cilantro if you have them — they lift the whole bowl and make it feel like something you'd order at a restaurant rather than pull together at home.
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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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