Paraben Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers earthy spices with the natural sweetness of unsulfured dried apricots for a result that feels both exotic and completely comforting. The combination of Ceylon cinnamon, turmeric, and fresh ginger builds a complex, aromatic base that makes the whole kitchen smell incredible while it simmers. Coconut oil handles the searing, bone broth forms the braising liquid, and honey adds just a touch of sweetness — every ingredient here is straightforward and clean, with no hidden additives or synthetic preservatives to worry about. That matters more than it might seem, since many store-bought spice blends, broths, and dried fruits can contain preservatives that are easy to overlook on a label. Choosing unsulfured apricots and an AIP-compliant broth keeps the ingredient list genuinely clean from start to finish. The beef chuck gets a proper sear before a long, slow braise that breaks down the collagen until the meat is fork-tender and practically melts into the sauce, while carrots and zucchini add body and color in the final stretch. Fresh cilantro and mint at the end brighten everything up and make it feel like a dish worth lingering over.
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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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