Oats Free Moroccan Beef Stew with Apricots
This deeply fragrant stew is the kind of slow-cooked comfort food that fills your kitchen with the warm, heady scent of cinnamon, turmeric, and ginger long before it ever hits the table. Tender chunks of beef chuck are seared until deeply browned, then braised low and slow with bone broth, apple cider vinegar, and honey until the collagen breaks down and the meat practically melts. Unsulfured dried apricots bring a gentle sweetness that plays beautifully against the savory spices, while carrots and zucchini round out the pot with color and substance. The whole thing is finished with fresh cilantro and torn mint, which lift every rich, spiced spoonful. Grain-free cooking can sometimes feel like you're giving something up, but this stew doesn't ask you to compromise on a single thing — it's naturally built around meat, vegetables, and aromatics with no fillers or thickeners needed. Every ingredient here is straightforward and easy to verify, which takes the guesswork out of sourcing. Whether you're cooking for a crowd or meal-prepping for the week, this is the kind of recipe that tastes even better the next day once the flavors have had time to settle and deepen.
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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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