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From The Southern Living Cookbook. The allspice and orange zest gives this an unusual flavor, but I cut WAY back on the orange zest, adding maybe about 1 tsp. Also I used olive oil instead of butter. At serving time, I added cornstarch to the liquid in the pan and made a gravy to serve on the side.
- Saute onion in butter in a large Dutch oven until tender; add meat and brown on both sides.
- Combine seasonings and consomme. Pour over beef.
- Cover and simmer, 2 1/2 hours. Remove bay leaf before serving.