1 1/2 c. sliced onions
2 tbsp. vegetable oil
1 1/2 lb. lean beef chuck, cut into 1 1/2 inch cubes
2 3/4 c. water
1 c. apple juice
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 lg. carrots, sliced
1 1/2 c. halved pitted prunes
1/4 c. cider vinegar
1 1/2 tbsp. flour
1/2 tsp. ginger
3 tbsp. chopped parsley

In a Dutch oven, saute onions in oil over medium heat 5 minutes. Increase heat to high; add beef and toss until browned, about 10 minutes. Add water, juice, salt, pepper and bay leaf. Bring to a boil; reduce heat and simmer about 1 1/2 hours, stirring occasionally until beef is nearly tender.

Add carrots; simmer 15 minutes. Add prunes; simmer 10 minutes more. In a small bowl, combine vinegar, flour, and ginger; mix until smooth. Gradually stir into beef mixture; simmer about 10 minutes. Stir in parsley, just before serving.