Soy Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spice with a gentle sweetness that makes every bite feel like something special. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger build a complex, aromatic base, while unsulfured dried apricots melt into the broth and add a subtle fruity depth that balances the richness of slow-braised beef chuck. Coconut oil stands in for any processed cooking fat, and bone broth keeps the liquid clean and collagen-rich — no hidden additives to second-guess. Soy tends to sneak into store-bought broths, spice blends, and even canned tomato products, so building this stew from scratch with whole, straightforward ingredients is the smartest way to keep it completely safe. Carrots and zucchini round out the pot with color and texture, and the long, low simmer ensures the beef becomes genuinely fork-tender and deeply flavored all the way through. A handful of fresh cilantro and torn mint at the end brightens the whole bowl and makes it feel restaurant-worthy. This is the kind of stew you make on a slow afternoon and look forward to all week.
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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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