Pregnancy Friendly Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply nourishing, this Moroccan-spiced beef stew is exactly the kind of meal that feels like a hug from the inside out. Tender chunks of beef chuck are slow-simmered with carrots, zucchini, and sweet unsulfured apricots until everything melts together in a rich, golden broth that smells absolutely incredible. The bone broth base makes this especially satisfying during pregnancy, when protein and mineral-rich meals are genuinely worth prioritizing. Ceylon cinnamon, turmeric, and fresh ginger bring bold, warming flavor without any of the processed shortcuts or mystery additives you'd find in a jarred simmer sauce. The recipe calls for cooking the beef to well above safe internal temperature — the instructions even specify checking for fork-tender doneness — so you can eat with total confidence. Coconut oil replaces butter, the apricots are free of sulfites and added sugar, and every ingredient is straightforward and easy to verify at the store. It comes together in one Dutch oven, which means less cleanup and more time to actually enjoy a genuinely beautiful bowl of food.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb beef chuck, cut into 1½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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