Ingredients

• 1 pound boneless blade steak, trimmed, cut into 1” cubes
• 3/4 cup dry red wine
• 3 teaspoons extra-virgin olive oil, divided
• Salt & freshly ground pepper, to taste
• 1 small onion, chopped
• 3 tablespoon curry powder
• 2 cups reduced-sodium beef or chicken broth
• 1 tablespoon Worcestershire sauce
• 2/3 cup chopped dried or fresh pitted dates
• 4 ripe mangoes, peeled, pitted and cut into 1-inch cubes, juice reserved
• 1/2 cup raisins

---

Cooking Directions

Step 1

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.

Step 2

Heat remaining 1 1/2 teaspoons oil in a 4-quart saucepan over medium heat. Add onion and curry powder and sauté until onion has softened, about 5 minutes. Drain the beef, reserving marinade. Add the beef to the pan and sauté until browned, 3 to 5 minutes.

Step 3

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.