The addition of mangoes and raisins makes this curried beef pleasantly sweet. Serve over rice.
Place beef in a bowl, add red wine, 1 1/2 teaspoons oil, salt and pepper and toss lightly. Cover and marinate for 3 to 4 hours in the refrigerator.
Heat remaining 1 1/2 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.
3 1/2 fruit, 2 medium fat meat