Mango Beef Curry (aka Marrakesh Beef)
Looking for a unique beef dish? Try Mango Beef Curry featuring melt-in-your-mouth beef chunks seared and then braised in a sweet and spicy mix of mango chutney, tomatoes, and curry. Served over rice and garnished with pine nuts, this recipe just might become a new family favorite!
I’ve been craving this Marrakesh-inspired mango curry beef since I had it at the test kitchen at The Beef Checkoff headquarters a few summers back. It was one of those dishes I just had to experience in my own home –and now, you can enjoy it in yours!
*This post has been updated with recipe enhancements and helpful tips. The original post was published in 2015.
My journey to beef expertise
My journey into beef expertise began at a LiveWell event in Chicago in 2013. There, I learned about beef’s nutritional benefits, mastered the art of butchery, and picked up some incredible tips on bringing out the beef’s rich umami flavors.
The following year, I had the chance to visit Partisover Ranch in Colbert, GA, where I gained firsthand insight into the farm-to-table process. This was followed by a seminar at The University of Georgia and then a trip to Texas for an in-depth tour of the beef pasture-to-plate process.
If that wasn’t enough, I also had the amazing opportunity to fly out to Denver for my first meeting as a member of the Beef Checkoff Bureau team –a group dedicated to sharing the benefits of beef as part of a healthy, balanced diet.
I love these foodie adventures! They not only deepened my passion for promoting quality beef as a nutritious choice but also allowed me to bring back valuable knowledge straight from the source to share with all of you! All of that to say, this mango beef curry recipe is an excellent example of how I’ve put all I’ve learned to good use. How cool is that?
Why you’ll love this recipe
This dish marries the rich flavors of beef with the warmth of curry and the sweet tanginess of mango chutney. The result is an exotic and comforting dish that offers a delightful fusion of Moroccan and Indian-inspired flavors –and it’s so easy to make!
Whether you’re making it in a Dutch oven or a slow cooker, the process is straightforward: the beef slowly simmers until it’s melt-in-your-mouth tender, soaking up all that delicious flavor. This one’s sure to become a household favorite! My family’s only complaint is that I didn’t double the recipe. We really wanted leftovers! 😭
Ingredients needed
- EVOO. A drizzle of oil is your starting point. You can also use avocado oil here –it’s equally nutritious and has a high smoke point, perfect for searing.
- Bottom round steak. This budget-friendly, lean cut is ideal for soaking up all the vibrant flavors. Cut it into even 2” chunks so every bite is tender and flavorful. Sirloin or chuck roast can also work, offering a bit more marbling. You can buy it whole or pre-cut into chunks for convenience.
- Onion. Adds a subtle sweetness to balance out the tangy and sweet notes of the mango chutney.
- Garlic. Infuses the dish with a rich, aromatic flavor.
- Beef stock. Adds rich flavor and de-glazes the pan before braising.
- Diced tomatoes. A can of diced tomatoes offers a juicy, tangy base that ties all the flavors together.
- Mango chutney. The star of our stew! It elevates the dish with mouthwatering sweetness and spice. You can make your own at home or use a store-bought version. I recommend Major Grey’s mango chutney (I use mild not hot). Sharwood and Stonewall Kitchen are great store-bought options.
- Curry powder. Typically made with a blend of spices, including turmeric, cumin, and coriander, curry adds warmth and depth to the dish.
- Pine nuts. Adds a delightful nutty, crunchy finishing touch.
- Fresh parsley. Optional, but adds a nice accent of earthy, peppery flavor.
- Salt and pepper. To taste.
How to make mango curry with beef
Step 1: Preheat the oven and sear the beef. Preheat the oven to 325 degrees F. Heat olive oil over medium heat in a large Dutch oven. Add the beef chunks in a single layer and sear them on all sides until browned. Season with salt and pepper as you go. Work in two batches so the beef has room to sear and not steam.
Step 2: Cook the aromatics. Add the onion and garlic and sauté just until the garlic turns lightly golden and aromatic. Be careful not to burn it! Add the beef stock and stir well to deglaze the pan.
Step 3: Mix in the chutney, tomatoes, and curry. In a small bowl, stir together the mango chutney, diced tomatoes, and curry powder until well combined, then pour this mixture over the beef and vegetables.
Step 4: Braise. Bring the mixture to a low boil, cover the pot, and transfer to the oven to braise at 325 degrees F. for 1 ½ hours. The beef should be fall-apart tender.
Step 5: Plate and serve. Once the beef is perfectly tender, serve it over a bed of cooked jasmine or brown rice. Sprinkle with toasted pine nuts, and enjoy!
Recipe tips and FAQs
- Don’t skip the searing step! Browning the beef on all sides locks in juices and adds a rich, caramelized flavor.
- Adjust the spice level. For a milder mango curry, make sure that you are using a mild yellow curry powder. Some curry powders can be spicy. To add more heat, add a pinch of cayenne pepper or red pepper flakes. You can also use hot instead of mild mango chutney.
- Flavor enhancements. Add freshly grated ginger for an extra layer of warmth and complexity, a squeeze of lime juice for a bright, tangy twist, or fresh cilantro or parsley sprinkled on top for a fresh, herbal note.
- Garnish for texture. Don’t forget to top it with toasted pine nuts for some complementary crunch. Try toasted almonds, crispy shallots, or crushed cashews if you’re not feeling pine nuts.
- Beef alternatives. Instead of steak with mango curry, you can make this dish with chicken, pork, lamb, or plant-based options like tofu or tempeh. Adjust the cooking time as needed.
- Vegetable add-ins. Add diced bell peppers for extra color and sweetness, cubed sweet potatoes, butternut squash, carrots for sweetness and a hearty texture, and fresh spinach or kale for added greens and nutrients.
FAQ
Absolutely, you can also make this in a slow cooker! Just follow the recipe instructions to sear the beef on all sides. Transfer the seared meat, onions, garlic, chutney, tomatoes, and curry powder into your slow cooker. For the slow-cooker version, you can leave out the beef stock since the sauce won’t cook down and reduce as it does with braising. Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and easily pulls apart with a fork.
Head to →Slow Cooker Mango Beef for the step-by-step.
Yes! Instead of mango chutney, try apricot or peach for a slightly different flavor.
Serving suggestions
The original version of this dish (created by my friend and fellow Beef Bureau member, Toby Amidor of Toby Amidor Nutrition) was served with couscous, which was delicious, so feel free to go with your favorite carb option.
Quinoa, jasmine rice, or a bed of mashed potatoes would also be great. Opt for cauliflower rice for a grain-free, low-carb option. You can also add a side of sautéed veggies or a fresh salad to balance the richness of your mango beef stew. Don’t forget warm naan bread to soak up every drop of the irresistible mango curry sauce.
Storing
Storing: Transfer the cooled beef curry to an airtight container and store it in the refrigerator for 3-4 days.
Freezing: Allow the leftover curry to cool completely, transfer it to an airtight container or a heavy-duty freezer bag, and store it in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
More budget-friendly beef recipes
- Easy Beef Stir Fry with Vegetables
- Instant Pot Mediterranean Beef
- Instant Pot Cuban Style Shredded Beef
- Crockpot Southwest Beef Roast
If you love this mango curry recipe with beef, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Braised Mango Curry Beef
Equipment
- Dutch Oven
Ingredients
- 2 tbsp extra virgin olive oil
- 1 ½ lbs bottom round steak or roast sliced into 2" chunks (chuck or sirloin works here, too)
- salt and pepper to taste
- ½ large onion diced
- 2 cloves garlic minced
- ½ cup beef stock
- 14.5 oz can diced tomatoes undrained
- 1 cup mango chutney Major Grey's (mild or hot)
- 1 ½ tsp curry powder
- ¼ cup toasted pine nuts
- For serving: 3 cups of prepared jasmine rice or couscous and fresh parsley for garnish
Instructions
- Preheat the oven to 325 degrees F.
- Heat the olive oil over medium heat in a Dutch oven.
- Add the beef chunks and sear on all sides and season with salt and pepper. Work in two batches, so the beef can sear, not steam.
- Add onion and garlic and cook until garlic is starting to turn lightly golden (1-2 minutes).
- Add in the beef stock to deglaze the pan and stir.
- Stir chutney, tomatoes, and curry together in a small bowl and pour over the beef mixture, stir well to mix.
- Bring the mixture to a low boil, cover with the lid, and transfer to the oven to cook for 1 ½ hours until the beef is fork-tender.
- Serve over cooked rice or couscous and garnish with pine nuts and fresh parsley, if desired.
Notes
- Don’t skip the searing step! Browning the beef on all sides locks in juices and adds a rich, caramelized flavor.
- Garnish for texture. Don’t forget to top it with toasted pine nuts for some complementary crunch. Try toasted almonds, crispy shallots, or crushed cashews if you’re not feeling pine nuts.
- Slow-cooker variation: Follow the recipe instructions to sear the beef on all sides and add the beef to the slow cooker. Stir the remaining ingredients together, except the rice and pine nuts, and pour over the beef. Cook for 6-8 hours on Low or 3-4 hours on High.
- See the post for other delicious variations.
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That looks delicious Amee! You know I love beef too! ๐
Yum!!! Sounds so good!
Thank you! xo~