Sesame Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers tender braised chuck with sweet dried apricots, earthy turmeric, and the gentle warmth of Ceylon cinnamon — a combination that fills the kitchen with an aroma that's hard to resist. The braise builds slowly, giving the collagen in the beef time to break down into something silky and rich, while carrots and zucchini add body and a little freshness toward the end of cooking. For anyone navigating sesame allergies or sensitivities, this style of recipe can feel like a minefield — tahini and sesame oil sneak into a surprising number of Middle Eastern and North African-inspired dishes. This one sidesteps all of that entirely, relying on coconut oil, bone broth, and a well-chosen spice blend to deliver every bit of that complex, slow-cooked flavor without a drop of sesame in sight. The apple cider vinegar and honey balance the richness of the beef beautifully, and the unsulfured dried apricots melt into the sauce as it simmers, adding a natural sweetness that feels intentional rather than sweet for sweet's sake. A scatter of fresh cilantro and torn mint at the end lifts the whole bowl and makes it feel finished and bright. This is the kind of stew that tastes even better the next day, once the spices have had time to settle in.
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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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