In large, heavy stewing pot, brown meat in oil-butter mixture. Set meat aside. Add chopped onion, garlic, and ginger to pot and saute. Add salt, black and cayenne pepper, and continue cooking for a few more minutes. Return meat to pot, add broth, bay leaf, and red wine. Add water to cover if necessary. Bring to a boil and cook, uncovered, for 20 minutes, adding more water as needed. Meanwhile, peel and cut up carrots, squash, and white and sweet potatoes. Peel onions and stick a whole clove into each. Wash, trim, and cut up green beans. Reduce heat. Place carrots and onions over top of stew; cover and steam for 10 minutes, then stir into meat. Repeat this procedure with sweet potatoes and beans. Repeat with squash and white potatoes. Check all for tenderness and correct seasoning. About 15 minutes before serving, lay prunes over top of stew. Cover and steam gently until soft.