Ingredients:
700 grams beef, cut into cubes
1 medium onion, chopped
1 cup beef stock
225 grams tomatoes, chopped
1 red bell pepper, seeded, roasted and chopped
1/4 cup black olives, pitted and chopped
2 teaspoons orange juice
1/2 teaspoon each, basil, oregano and rosemary
4 zucchini, halved lengthwise and sliced
3 oranges, peeled and sectioned
1 tablespoon olive oil
salt and pepper
3 cups, couscous, cooked (hot)

Directions:
Heat oil in a large saucepan. Brown meat, half at a time, in oil. Return all meat to pan along with onion and garlic. Cook and stir for 1 minute. Add stock, tomatoes, roasted pepper, olives, orange juice, and seasonings. Cover and bake in a 180°C (Gas mark 4) oven for 1 1/2 hours, or cook in a saucepan over a low heat for 1 1/4 hours.
Add zucchini and bake for another 30 minutes or simmer for 15 minutes or until the meat is tender. Just before serving, add oranges and season to taste with pepper. Serve with hot couscous.

Tip
To roast pepper, cut pepper in half and remove stem, seeds, and membranes; place cut side down on foil-lined baking tray. Bake in 200°C (Gas mark 5) oven, for 20 minutes or until skins are charred. Wrap in the foil and let stand 20 minutes. Peel peppers.