Preparation

• Cut beef in 1-1/2 - 2 inch pieces and pat them dry. Heat 1 tablespoons oil in a heavy stew pan.
• Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
• Add remaining oil if pan is dry and heat it. Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
• Cover if pan becomes dry. Return meat to pan with any juices on plate. Add carrots, salt, pepper and enough water to just cover.
• Bring to a boil, skimming occasionally. Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
• Peel the squash and cut it in half lengthwise. Discard seeds and stringy parts.
• Cut squash in 1 inch cubes and add the squash and stir to make sure the squash is totally incorporated into the liquid.
• Stir the honey and cinnamon into sauce Cover and simmer for 10 minutes. Mix well. Add prunes.
• Cover and simmer for 15 minutes or until squash is tender.
• Taste and adjust seasoning. Serves 10.