Mushroom Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spice with the natural sweetness of dried apricots and tender vegetables — no fungi required at any step. Many slow-cooked stews lean on mushrooms or mushroom-based broths for that earthy depth, but here Ceylon cinnamon, turmeric, fresh ginger, and garlic do all the heavy lifting, building a broth that is rich and complex without a single problematic ingredient. The beef chuck is seared hard in coconut oil before it ever hits the liquid, which locks in flavor and gives the finished stew that deep, almost caramelized backbone. Carrots and zucchini join the pot in stages so everything finishes perfectly tender rather than turning to mush, and the dried apricots soften into jammy little pockets of sweetness that balance the savory spice beautifully. A splash of apple cider vinegar and a spoonful of honey round out the sauce with just enough brightness and body to make it feel restaurant-worthy. Finish with torn fresh mint and cilantro if you have them — they lift the whole bowl and make it look as good 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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