Warm, deeply spiced, and fragrant with cinnamon and turmeric, this Moroccan-inspired beef stew is the kind of slow-simmered comfort food 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 coats every bite. The dried apricots melt into the stew as it cooks, adding a gentle sweetness that plays beautifully against the savory depth of the spices and the brightness of apple cider vinegar. Carrots and zucchini round out the pot with hearty, wholesome texture — no grains, no fillers, nothing that doesn't belong. For anyone navigating grain sensitivities, this recipe is naturally built around whole ingredients, so there's no need to audit a label or swap anything out. A scatter of fresh cilantro and torn mint at the end lifts the whole dish and makes it feel genuinely special, whether you're serving it on a weeknight or for guests. It's bold, nourishing, and exactly the kind of recipe you'll want on rotation all season long.
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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.
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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