Shellfish Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew is the kind of pot that makes the whole kitchen smell incredible. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger layer together into a spice profile that's complex without being fussy, and the dried apricots melt into the broth to give the whole dish a subtle, honeyed sweetness that balances the savory beef beautifully. The beef chuck is seared in batches until deeply browned before a long, slow simmer in bone broth — that patience is what transforms tough collagen-rich cuts into fork-tender, pull-apart bites. Carrots and zucchini go in at staggered intervals so every component finishes at exactly the right texture. Because this recipe is built entirely around beef, vegetables, and pantry spices, there's no need to scrutinize labels for hidden seafood derivatives or worry about cross-contact from shared processing lines — it's naturally free of shellfish from start to finish. A handful of fresh cilantro and torn mint scattered over the top at the end adds a bright, herby lift that makes the whole bowl feel restaurant-worthy. Serve it over cauliflower rice or alongside flatbread and it's an effortless weeknight dinner that tastes like it took far more skill than it actually did.
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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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