Preheat barbecue to 350 F for indirect heat.
Shake cubed steak in plastic bag with flour, a few cubes at a time.
Brown the moose and onions and garlic in heated oil, until the meat is brown. Add water, herbs, Worcestershire sauce, marjoram, celery seed, thyme, salt, brown sugar, black pepper, and bay leaf.
Bring to a boil, reduce heat, simmer 1 1/2 hours. Add potatoes and carrots, cook approximately 30 to 45 minutes longer. Add peas. Pour into pie pan. Cover with pie crust, flute edge, cut slits in top. Bake in BBQ for 15 to 20 minutes or until crust is nicely browned.