The rich, fruity flavor of prune juice transforms ordinary beef stew into a deliciously exotic entree 2 tbsp. flour 3 tbsp. veg. oil 1 lg. onion, sliced 1 1/4 c. each prune juice and water 1 tsp. salt 1/2 to 1 tsp. thyme 1/4 to 1/2 tsp. freshly ground pepper 3 med. potatoes, peeled and sliced 1/4 inch thick 3 lg. carrots, sliced diagonally 1/4 inch thick 3 tbsp. lemon juice 1 tsp. grated lemon peel 3 tbsp. chopped parsley for garnish

Dredge beef with flour. Heat oil in Dutch oven over high heat. Add beef; stir until browned. Add onion, prune juice, water, salt, thyme, and pepper. Bring to boiling; reduce heat, cover, and simmer gently until beef is just tender, 1 to 1 1/2 hours. Mix in potatoes, carrots, and lemon juice and peel. Cover and simmer until potatoes and carrots are tender, about 20 minutes. Sprinkle each serving with parsley. Serves 4 to 6.