2 pounds lean beef chuck, cut in large chunks
2 pounds lamb shoulder, cut in small chunks
3 tablespoons flour
3 tablespoons cooking oil
1 teaspoon salt
2 cloves garlic
1 teaspoon MSG (optional)
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1 cup chopped onion
4 cups mixed vegetable juice
1 one-inch stick cinnamon
1 medium-sized eggplant, unpared, cut into large chunks
4 stalks celery, cut into one-inch pieces
4 medium-sized carrots, scraped, and cut into one-inch pieces
12 large dried prunes
12 large dried apricot halves

Coat the meat with the flour and brown in oil in heavy pot.
Sprinkle meat with salt, MSG, pepper, and ginger.
Add onion, garlic, vegetable juice, and cinnamon.
Simmer for one hour.
Arrange eggplant, celery, and carrots around meat.
Remove pits from prunes and stuff with apricots.
Simmer one hour longer.

This is not a run of the mill stew.  This is stew with glamour!