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Method
Step 1
Preheat oven to 160°C. Season beef with salt and pepper. Heat half the oil in a large frying pan over high heat. Add beef and cook, turning, for 5 mins or until browned all over. Transfer to a large ovenproof dish with lid.
Step 2
Wipe the pan clean with paper towel. Heat the remaining oil in the pan and cook onion and chorizo for 5 mins or until chorizo is golden. Add garlic and paprika and cook for 1 min or until aromatic. Add sherry and cook for 2 mins or until reduced by half. Add tomato and stock and bring to the boil. Season with salt and pepper. Pour over the beef. Add the rosemary and thyme. Cover and cook for 2 hours and 15 mins, turning the beef twice. Add the combined capsicum and olives and cook for a further 1 hour. Season with salt and pepper.
Step 3
Slice the shred the beef and return to the pan, stirring to combine. Divide couscous among serving plates and top with the beef mixture. Top with parsley leaves to serve.
