Nightshade Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers turmeric, Ceylon cinnamon, and fresh ginger over slow-braised chuck to create something that tastes like it took all day — because it kind of does, in the best possible way. The dried apricots melt into the broth alongside carrots and zucchini, adding a gentle sweetness that balances the savory depth of bone broth and apple cider vinegar beautifully. What makes this dish such a win for anyone avoiding nightshades is that it delivers all the richness and complexity you'd expect from a slow-cooked stew without a single tomato, pepper, or paprika in sight. Traditional Moroccan-style recipes often lean heavily on harissa or tomato paste for body and color, but here the spice blend and long simmer do all that work on their own. Coconut oil handles the searing, the broth builds the base, and honey rounds out the sauce — every ingredient earns its place. The beef is cooked low and slow until the collagen breaks down and the meat practically falls apart, which means you get that fork-tender, melt-in-your-mouth texture without any shortcuts. Finish it with torn mint and fresh cilantro if you have them, and you've got a bowl that looks and tastes genuinely impressive.
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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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