Rice Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and perfumed with cinnamon and turmeric, this Moroccan-inspired beef stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of seared chuck braise low and slow in bone broth until the collagen breaks down completely, giving the sauce a rich, silky body that needs nothing to prop it up. The dried apricots melt into the broth as it simmers, adding a gentle sweetness that plays beautifully against the savory depth of the beef and the brightness of apple cider vinegar. Carrots and zucchini round out the pot with hearty vegetables that soak up every bit of that spiced broth. For anyone navigating a grain-free table, this dish is a natural fit — there's no filler, no starch, and no hidden grains lurking in the ingredient list, just whole foods doing all the heavy lifting. Ladle it straight into bowls and finish with torn fresh mint and cilantro for a pop of color and freshness that ties the whole thing together. It's the kind of stew that tastes like it took all day, even if your Dutch oven did most of the work.
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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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