2 1/2 lb. stew meat
Seasoned flour
3 tbsp. oil
1 lg. onion, chopped
Several stems of parsley
1/2 c. celery greens
Salt and pepper
Bay leaf
1 can beer
1 lemon
1/3 c. brown sugar
24 prunes
12 whole, baby carrots (may be frozen)
3 potatoes, quartered lengthwise
1 tsp. thyme

Cut meat in 2-inch cubes. Toss meat in flour, then brown in oil in deep stew pot over high fire. When meat is almost browned, add onion to brown. Add parsley, celery greens, salt, pepper, bay leaf, thyme, and beer. Bring to simmer.

Cook on low flame for 2 1/2 hours. Remove parsley and celery. Squeeze lemon and blend juice with brown sugar. Mix with hot stew juice. Return to pot with prunes, carrots, and potatoes. Cook 1/2 hour longer.

Near serving time, place in ovenproof low casserole. Decorate meat with prunes, carrots, and potato quarters. Pour stew sauce over all. Cover with foil; heat and serve. Garnish with parsley to serve.