Turkey 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 feels exotic but approachable, while dried apricots and a touch of honey bring a gentle sweetness that balances the savory broth beautifully. Beef chuck is seared in batches until deeply browned before slow-simmering in bone broth with apple cider vinegar — that low-and-slow process is what breaks down the collagen and turns the meat fork-tender and rich. Carrots and zucchini join the pot in stages so every component finishes at just the right texture, and nothing gets mushy or lost in the sauce. For anyone navigating poultry-free cooking, this recipe is a genuinely exciting option because it leans fully into beef without any workarounds or substitutions — the flavor stands completely on its own. A handful of fresh cilantro and torn mint scattered over the top at serving adds a bright, herby finish that lifts the whole bowl. It's the kind of stew you'll want to make on a Sunday and eat 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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