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.