Title: Tayleea cheecha (romulan beef & fruit stew)
 Categories: Beef, Apples, Stews
      Yield: 6 Servings
 
  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.