Trim away any fat and cut the meat into neat pieces. Peel and slice the onions and carrots. Toss the meat in seasoned flour and reserve any extra flour for making the gravy later. Heat the fat in a frying pan, add the meat and fry quickly to seal and brown on all sides. Remove the meat from the pan and place in a medium-sized saucepan with the prepared onions and carrots.
With floured hands roll each one into a ball, coat lightly with flour and set aside for 10 minutes before adding to the stew. Float the dumplings on top of the almost cooked meat – do not submerge them in the liquid. Cover and cook for the last 20 minutes of cooking time. Serve the meat and vegetables with the gravy and dumplings.