Walnut Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers earthy spices with the natural sweetness of dried apricots and honey for a braise that tastes like it took serious culinary skill — even though your Dutch oven does most of the heavy lifting. Ceylon cinnamon, turmeric, fresh ginger, and ground ginger build an aromatic base that fills the kitchen long before the first bowl hits the table. The beef chuck is seared in batches until deeply browned, then slow-simmered in bone broth with apple cider vinegar until it reaches that fall-apart, fork-tender texture that makes a stew truly memorable. Carrots and zucchini join the pot in stages so every vegetable finishes perfectly, and the unsulfured apricots melt into the broth, adding a jammy sweetness that balances the savory depth beautifully. Every ingredient here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Finish with torn fresh mint and cilantro if you have them on hand; they brighten the whole dish and make it feel restaurant-worthy. This is the kind of stew you make on a slow Sunday 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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