1 (2 - 2 1/2 pound) beef roast, cut into 1-inch cubes
2 tablespoons shortening
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 bay leaf
1 teaspoon salt
2 (10 1/2 ounce) cans condensed beef broth
1 cup dry red wine
1 onion, diced
12-15 small whole white onions
3-4 carrots, chopped
10 small potatoes, peeled
2 tablespoons butter
2 tablespoons flour
You'll need at least a 2-3 gallon pot to handle this volume of stew.
Sauté cubes of beef in shortening until browned on all sides. Throw in the pepper, paprika, bay leaf, salt, beef broth, red wine, onion and carrots. Cover and simmer for 2 hours or until the meat is tender.
Add the whole onions and peeled potatoes; cover again and simmer for an additional 15-20 minutes, or until the vegetables become slightly tender. Mix the butter and flour into a paste and drop this into the stew pot. Continue to cook, stirring the stew, until the moose stew bubbles and thickens up.
Serve with rice or other sides of your liking.