Cut two pounds of meat into suitable pieces for serving. Sprinkle with salt and pepper, dredge with flour. Brown meat in a little fat in a frying pan. Put browned pieces of meat in casserole dish; add one carrot cut into cubes, one cupful stewed and strained tomatoes. Cover closely and cook fifteen minutes. Add 1/2 cup peeled onions and one cup of potato balls and continue cooking until meat and vegetables are tender. The casserole should be closely covered that the steam may be retained.