Nutmeg 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 honey for a result that feels both exotic and comforting. Tender chunks of seared beef chuck slow-simmer with turmeric, Ceylon cinnamon, and fresh ginger until the collagen breaks down and the broth turns rich and glossy. The apricots melt into the sauce as the carrots and zucchini cook through, giving every spoonful a beautiful balance of savory depth and gentle sweetness. Many traditional Moroccan-style spice blends lean heavily on warming spices that can include nutmeg, but this recipe builds its entire flavor profile without it — and honestly, you won't miss a thing. The combination of fresh ginger, ground ginger, turmeric, and cinnamon does all the heavy lifting, creating that signature North African warmth through ingredients you can verify yourself. Bone broth and a splash of apple cider vinegar round out the base, adding body and a subtle brightness that ties everything together. Finish with torn mint and fresh cilantro if you have them on hand — they lift the whole bowl and make it feel like something you'd order at a restaurant.
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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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