Nitrate & Nitrite Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-spiced beef stew layers turmeric, Ceylon cinnamon, and fresh ginger into a braise that smells incredible from the moment the spices hit the pot. The sweetness comes from unsulfured dried apricots and a touch of honey — no cured meats, no processed shortcuts, nothing that sneaks in unwanted preservatives. That matters more than it might seem, because a lot of hearty stews and braises rely on cured or processed beef products that routinely contain sodium nitrate or nitrite as a preservative. Here, the beef chuck is simply seasoned with sea salt and seared hard in coconut oil until deeply browned, building all the flavor you need the clean way. Bone broth and apple cider vinegar round out the braising liquid, giving the sauce a rich, slightly tangy backbone that balances the sweetness of the apricots beautifully. Carrots and zucchini go in toward the end so they stay tender without turning to mush, and a handful of fresh cilantro and mint at the table keeps everything bright. It's the kind of one-pot dinner that tastes like it took serious effort but mostly just rewards patience.
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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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