Wheat Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew brings together tender braised chuck, sweet dried apricots, and a heady spice blend of turmeric, Ceylon cinnamon, and ginger that fills the kitchen with an irresistible aroma. Every single ingredient here is naturally free of wheat — no flour-based thickeners, no soy sauce shortcuts, no hidden grain fillers — so the rich, glossy broth comes entirely from slow-simmered bone broth, honey, and the natural sugars released by the apricots and carrots. That combination of savory and subtly sweet is classic North African cooking at its best, and it works beautifully without any substitutions or workarounds. The beef is seared hard in coconut oil first, building a deep, caramelized crust that gives the finished stew real body and complexity. Carrots and zucchini go in at staggered intervals so everything finishes perfectly tender at the same time, and the dried apricots practically melt into the broth, adding little pockets of jammy sweetness throughout. A handful of fresh cilantro and torn mint scattered over the top at the end brightens the whole bowl and makes it feel genuinely restaurant-worthy. This is the kind of one-pot meal that tastes even better the next day, making it a smart choice for batch cooking or a relaxed weekend dinner.
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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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