The meat was certainly tender. I agree, the veggies would have been OK.
With stews, I usually pressure cook the meat with finely chopped potatoes for thickening + bay leaves + seasoning, THEN after reducing to a simmer, add the veggies.
It's especially good in 2 to 4 hours. Even better the next day, if there is any left over.
Moose stew is to die for. I used to say you can't make a good spaghetti without moose burger.