Trim away any fat and cut the meat into neat pieces. Roll in seasoned flour. Heat the dripping in a frying pan, add the meat and brown evenly on all sides. Lift the meat from the pan and place in a casserole.
Peel the onions, leaving them whole, and scrape and slice the carrots. Place the onions in a saucepan, cover with cold water and bring up to the boil. Drain and add to the casserol