1 1/2 tb Cooking oil

1 1/2 lb Stew beef

1 c Apple cider

1 Onion; cut into chunks

1/4 c Raisin; or 8 pitted prunes

1 cn Mushrooms (4 oz); undrained

16 Dried apricot halves

1 ts Salt

1/8 ts Freshly ground black pepper

1 Slice of lemon

2 tb Cornstarch

2 tb Water

Heat the oil in the pan and brown the beef chunks all over. Add the cider and reduce the heat until the contents of the pan are just simmering. Add everthing else except the cornstarch and the water. Simmer for about 2 hours, or until the meat is quite tender. Then mix the cornstarch in the water and add it to the meat mixture. Cook for a few more minutes until the sauce is thickened. Serve with either hot buttered rice or boiled potatoes with parsley and brown butter.