1 1/2 lb. lean beef stew meat
3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. paprika
2 tbsp. oil
2 lg. onions, sliced
1 bay leaf
1 (1 lb.) can tomatoes
2 tbsp. wine vinegar
1 c. sliced carrots
3/4 c. pitted prunes
1/3 c. raisins

Toss beef with 2 tablespoonfuls of flour, salt and paprika. Brown slowly in oil. Push meat to one side. Add onions. Brown slightly. Add tomatoes, bay leaf and vinegar. Cover and simmer for 1 1/2 hours until meat is tender. Add carrots, prunes and raisins. Simmer for 15 minutes longer, until carrots are tender.

Mix remaining tablespoonful of flour with a little cold water to make a thin, smooth paste. Stir into stew. Simmer until slightly thickened. Serves 6. (Can be served with egg noodles.)