Seed Oil Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-spiced beef stew hits every note — tender braised chuck, sweet dried apricots, earthy turmeric, and a whisper of Ceylon cinnamon that makes the whole kitchen smell incredible. Coconut oil does all the heavy lifting here, standing in for the refined vegetable and seed oils that show up in so many braised dishes and restaurant-style stews, so you get that gorgeous sear and rich base without anything processed sneaking in. The ingredient list is refreshingly clean: bone broth, apple cider vinegar, honey, and a lineup of whole spices and fresh aromatics that build real depth without shortcuts. Carrots, zucchini, and unsulfured apricots are layered in at just the right moments so nothing turns to mush, and the result is a braise that feels both rustic and a little special. A finishing scatter of fresh cilantro and torn mint lifts the whole bowl and makes it look as good as it tastes. This is the kind of recipe that proves cooking without seed oils doesn't mean sacrificing flavor — it just means being more intentional about what goes in the pot.
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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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