1 c. water
1/2 c. dried apricots, cut in half
1/2 c. pitted prunes, cut in half
3/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. pepper
4-5 lb. beef arm, blade or cross-rib pot roast
1 tbsp. vegetable oil
3 med. onions, chopped (about 1 1/4 cups)
1/2 c. dry Red wine
2 cloves garlic, finely chopped
2 c. sliced fresh mushrooms (about 5 ounces)

Pour water over apricots and prunes; reserve. Mix salt, ginger and pepper; rub over beef roast. Heat oil in Dutch oven. Cook beef in oil until brown on all sides; drain. Add onions, wine and garlic. Heat to boiling; reduce heat. Cover tightly and simmer on top of range or in 325 degree oven for 2 hours.

Drain apricots and prunes. Add apricots, prunes and mushrooms to Dutch oven. Cover and cook about 1 hour or until beef is tender. Makes 12 servings.