Nutrition per serving may change if servings are adjusted.
1 pound boneless blade steak, trimmed, cut into 1” cubes
¾ cup dry red wine
3 teaspoons extra-virgin olive oil, divided
Salt & freshly ground pepper, to taste
1 small onion, chopped
3 tablespoons curry powder
2 cups reduced-sodium beef or chicken broth
1 tablespoon Worcestershire sauce
⅔ cup chopped dried or fresh pitted dates
4 ripe mangoes, peeled, pitted and cut into 1-inch cubes, juice reserved
½ cup raisins
Place beef in a bowl, add red wine, 1½ teaspoons oil, salt and pepper and toss lightly. Cover and marinate for 3 to 4 hours in the refrigerator.
Heat remaining 1½ teaspoons oil in a 4-quart saucepan over medium heat. Add onion and curry powder and saute until onion has softened, about 5 minutes. Drain the beef, reserving marinade. Add the beef to the pan and saute until browned, 3 to 5 minutes.
Stir in broth, the leftover marinade and Worcestershire sauce. Reduce heat to low and simmer for 5 minutes. Add dates and cook for 5 minutes. Add mangoes, juice and raisins and cook for 15 minutes.