Trim fat from meat and cut into 5 cm cubes.

Coat meat in flour.

Heat oil in a heavy­based saucepan.

Add onion and cook until golden.

Using a slotted spoon, remove onion and place in a casserole dish.

Add one-quarter of meat and quickly brown on all sides.

Remove from pan.

Repeat with remaining meat, one-quarter at a time.

Place meat in dish with onions.

Gradually add stock to saucepan, stirring.

Bring to the boil.

Add carrots.

Season with salt and pepper to taste.

Make a bouquet garni with bay leaf, thyme and parsley.

Add bouquet garni and liquid to casserole dish.

Cover and cook at 160°C for 1 1/2 hours or until meat is tender.

Remove bouquet garni before serving.

Serve with dumplings.