2 to 2 1/2 lb. beef, cut into cubes
2 tbsp. all-purpose flour
3 tbsp. vegetable oil
1 large onion, sliced
1 1/4 cups prune juice
1 1/4 cups water
1 tsp. salt
1/2 to 1 tsp. thyme
1/4 to 1/2 tsp. freshly ground pepper
3 medium potatoes, peeled and sliced 1/4-inch thick
3 large 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.