Jewish Style Beef and Vegetable Stew

Wash and core the peppers, removing the seeds but leaving the shape intact. Stuff the peppers with the ground beef mixture. Put the stuffed peppers into a shallow pan with the onion quarters, prunes and raisins, whole unpeeled shallots and garlic cloves, flakes of butter and water. Sprinkle with salt, sugar and nutmeg. Cover and cook over a low heat for 1 hour. Add an additional 1 to 2 tablespoons of water if the tzimmes boils down too quickly. Shortly before the end of cooking time, remove the lid to allow the any liquid to thicken. It should not be like a soup. Serve.