Braised Mango Curry Beef

overhead view of a bowl of mango beef curry over rice with a dutch oven full of mango curry beef stew and a bowl of pine nuts

Mango Beef Curry (aka Marrakesh Beef) features melt-in-your-mouth beef chunks seared and braised in a sweet and spicy mix of mango chutney, tomatoes, and curry. Served over rice and garnished with pine nuts.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 416kcal

Author Amee

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.

Nutrition