Macadamia Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and layered with sweet-savory complexity, this Moroccan-inspired beef stew is the kind of pot that makes the whole kitchen smell incredible. Beef chuck is seared until deeply browned, then slow-simmered with turmeric, Ceylon cinnamon, and fresh ginger until the collagen breaks down and every cube becomes fork-tender. Dried apricots melt into the broth alongside carrots and zucchini, creating a sauce that's rich, slightly sweet, and beautifully fragrant. A splash of apple cider vinegar and a spoonful of honey balance the spices in a way that feels both rustic and refined. Tree nut concerns are completely off the table here — every ingredient is straightforward, and there's nothing hiding in the spice blend or the broth that could cause a problem. Fresh cilantro and torn mint scattered over the top at the end add a bright, herby finish that ties everything together. This is the kind of stew worth making on a slow weekend afternoon and eating all week long.
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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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