Xanthan Gum Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spice with the gentle sweetness of dried apricots for a bowl that feels both exotic and completely comforting. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger build a complex, aromatic base that perfumes the whole kitchen as it simmers low and slow. The beef chuck gets a proper sear in coconut oil before braising in bone broth, apple cider vinegar, and honey — a combination that coaxes out rich, fall-apart tenderness without any thickening agents or additives. That's the quiet win here: the stew thickens naturally as the collagen breaks down and the carrots and zucchini soften into the broth, so there's absolutely no need for any gums or starches to get a luscious, cohesive sauce. Unsulfured dried apricots melt into the mix during the final stretch of simmering, adding little pockets of sweetness that balance the savory spice beautifully. A scatter of fresh cilantro and torn mint at the end brings brightness that makes every bowl feel finished and restaurant-worthy. This is the kind of one-pot dinner that rewards patience and fills the house with the kind of smell that makes everyone wander into the kitchen asking when it'll be ready.
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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
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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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