Season meat and flour. Heat fat and saute onions in it. Sear meat on all sides to seal in juices. Pour on boiling water and add bay leaves and carrot. Cover and simmer about 2 1/2 hours, until tender. Add a little boiling water if needed. At 1/2 hour before serving, add 1 cup canned tomatoes. Thicken gravy with 1 Tbsp. flour.