Seeds Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spices with the natural sweetness of dried apricots for a braise that feels both exotic and completely comforting. The combination of turmeric, Ceylon cinnamon, fresh ginger, and ground ginger builds a complex, aromatic base that makes the whole kitchen smell incredible while it simmers. For anyone navigating a seeds-free lifestyle, this kind of dish can be tricky — spice blends and store-bought broths are notorious for sneaking in sesame or other seed-derived ingredients — but every component here is straightforward and easy to verify. Coconut oil handles the searing, bone broth deepens the sauce, and a splash of apple cider vinegar with honey balances the richness without reaching for anything off-limits. The beef chuck gets a proper sear before a long, slow simmer that breaks down the collagen into something fork-tender and almost silky, while carrots, zucchini, and those jammy apricot halves round out the pot with color and texture. Fresh cilantro and mint scattered over the top at the end add a bright, herby finish that cuts right through the richness. It's the kind of one-pot meal that tastes like it took serious effort but mostly just rewards patience.
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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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