Marrakesh Beef

*Adapted from The Beef Checkoff
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Author Amee


  • 1 1/2 lbs bottom round steak or roast sliced into 2" chunks
  • 1 14.5 oz can diced tomatoes
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 cup mango chutney
  • 1 1/2 tsp curry powder
  • 4 cups prepared brown rice
  • 1/4 cup toasted pine nuts for garnish
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste


  • Heat olive oil over medium heat in a dutch oven
  • Add beef and sear on all sides and season with salt and pepper
  • Add onion and garlic and cook until garlic is starting to turn lightly golden (less than 1 minute)
  • Stir chutney, tomatoes and curry together in a small bowl and pour over beef mixture, stir to mix
  • Bring mixture to a boil, then reduce heat to low, cover and simmer 1 1/2 hours until beef is fork tender.
  • Serve over cooked brown rice and garnish with pine nuts