Cut the meat up neatly into bite-size pieces and coat in seasoned flour. Heat the oil in a pan or flameproof casserole and brown the onion, then add the meat and brown well. Sprinkle in any leftover flour.
Add the claret and rowan jelly. Bring to a slow simmer, cover and cook, preferably in a slow oven, till the meat is tender, about 1½ hours.
Season and serve with mealy potatoes and rowan jelly.
© 1990 Catherine Brown. All rights reserved.