Yeast Free Moroccan Beef Stew with Apricots
Warm, deeply spiced, and fragrant with cinnamon and turmeric, this Moroccan-inspired beef stew is the kind of slow-simmered comfort food that makes the whole kitchen smell incredible. Tender chunks of seared chuck braise low and slow until the collagen breaks down completely, giving the broth a rich, silky body that no packet seasoning could ever replicate. The dried apricots melt into the stew as it cooks, adding a gentle sweetness that plays beautifully against the savory bone broth and a splash of apple cider vinegar. Carrots and zucchini round out the pot with hearty, wholesome texture, and a finish of fresh cilantro and mint lifts every bowl with brightness. Because the recipe builds all of its depth from whole spices, fresh aromatics, and naturally sweet fruit, there's no need for any fermented or leavened ingredients — making it a genuinely satisfying option when you're navigating a yeast-free approach without wanting to sacrifice bold flavor. It's the kind of recipe that proves eating within a restriction doesn't mean eating bland, and it's just as impressive served to guests as it is for a quiet weeknight 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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