In the same pan, brown the onions. Add butter, as needed. Return the meat to the pan and add the broth. Bring to a boil. Cover and bake for 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 minutes. Add the beans and prunes, pushing them into the broth. Continue cooking for about 30 minutes uncovered or until the beans are tender. Adjust the seasoning.
