Mustard 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 like a hug in a bowl. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger build a complex, aromatic base, while dried apricots and a touch of honey give the broth a subtle fruity depth that balances the richness of slow-simmered beef chuck. Carrots and zucchini round out the pot with hearty, tender vegetables that soak up every bit of that spiced broth. The whole thing comes together in a Dutch oven with straightforward pantry staples — no condiments, no spice blends with hidden fillers, just clean, whole ingredients you can trust. For anyone navigating a mustard-free kitchen, that kind of ingredient transparency is genuinely refreshing, since spice blends and store-bought broths are common culprits for sneaking it in. Using a compliant bone broth and unsulfured dried apricots keeps everything exactly as intended. Finish with torn fresh mint and cilantro for a bright, herby lift that makes the whole dish feel restaurant-worthy.
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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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