Tomatoes, onion, and balsamic vinegar add Mediterranean flair to traditional beef stew.
In a 4-1/2-quart Dutch oven brown meat cubes, a third at a time, in 1 tablespoon hot oil, adding more oil if necessary. Drain off any fat. Return all meat to Dutch oven. Stir in the broth, undrained tomatoes, tapioca, vinegar, honey, cinnamon, garlic powder and pepper. Bring to boiling; reduce heat.
Cover and simmer for 1 hour, stirring occasionally. Stir in the onions and sweet potato or squash; cook, covered, for 20 to 30 minutes more or until meat and vegetables are tender.
Stir in prunes; heat through. Serve over couscous or rice. Makes 8 servings.