Chili-Spiced Braised Beef With Green Beans
10m prep 5h cook 5h ready
A slow-cooked beef chuck braised with chili, lime, and jalapeños, served over couscous with fresh green beans and basil.
Ingredients
- 907 g boneless beef chuck trimmed of excess fat and cut into 1½-inch pieces
- 1 large onion chopped
- jalapeños seeded, if desired, and sliced
- 6 clove garlic finely chopped
- 29.6 ml lime juice
- lime wedges for serving
- 14.8 ml chili powder
- Kosher salt
- 113 g green beans thinly sliced crosswise
- 1 couscous
- 118 ml fresh basil sliced
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 420 mg
- Iron: 5.12 mg
- Magnesium: 86.8 mg
- Phosphorus: 419 mg
- Potassium: 1081 mg
- Zinc: 3.06 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, combine the beef, chopped onion, sliced jalapeños, finely chopped garlic, lime juice, chili powder, and ½ teaspoon salt. Stir to coat the beef evenly. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and easily shreds with a fork.
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Step 2.
While the beef is cooking, prepare the green beans by thinly slicing them crosswise. Set aside.
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Step 3.
When the beef is tender, stir in the sliced green beans. Cover and cook for 3 minutes, just until the beans are bright green and tender-crisp.
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Step 4.
While the green beans cook, prepare the couscous according to the package directions (typically by boiling water, adding couscous, covering, and letting it sit for 5 minutes, then fluffing with a fork).
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Step 5.
To serve, spoon the vegetables, beef, and sauce over the couscous. Sprinkle with sliced fresh basil and serve with lime wedges on the side, if desired.
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