• Mix flour, 1 tsp salt, and ½ teaspoon pepper. Place meat cubes in a bowl and sprinkle the flour mixture over the meat. Stir well, till all pieces are completely coated.
• Heat bacon fat in dutch oven and fry meat in two batches, one layer at a time. Fry 5-6 minutes over med-high heat, until meat is browned. Remove meat to plate.
• Add more bacon fat and the chopped onion and garlic. Fry several minutes, till onion is soft. Return meat to pan with the onion. Add beef broth, wine, seasonings, cover and simmer for 1½ hour.
• Add potatoes and carrots. Simmer, covered, for another 45 minutes. You may need to add a cup or two of water if the stew gets too thick.
• When stew is ready, add 1 cup frozen peas and stir. Pour stew into a 9x13 pan. Place crust over top of the stew.
• Bake at 350° for 45 minutes or until crust is golden brown.

Pastry crust instructions

• Place flour for the pastry crust into a mixing bowl. Add the salt and stir. Add shortening and cut in with pastry blender till it is the size of peas.
• Mix water and vinegar together, and stir into the flour mixture gently, just until incorporated. Do not over mix! If the dough seems too dry, add water one teaspoon at a time till the dough sticks together.
• Dust counter with generous amounts of flour, roll out the dough to about 10x14 inches. Place crust on top of potpie, cut a few slits in the crust for steam. Beat egg and brush on top of crust.