Robust Beef And Potato Soup

• 1 1/4 lbs beef stew meat, trimmed of fat
• 1 1/2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 8 ounces mushrooms, thinly sliced
• 1 carrot, peeled and diced
• 1 garlic clove, minced
• 6 cups low sodium beef broth
• 3/4 cup crushed tomatoes
• 1/3 cup dry red wine
• 3/4 teaspoon salt
• fresh coarse ground black pepper
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons Worcestershire sauce
• 2 large russet potatoes, peeled and cubed

1. Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
2. Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.
3. Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.

beef stew meat, vegetable oil, onion, celery, mushrooms, carrot, garlic, beef broth, tomatoes, red wine, salt, ground black pepper, thyme, worcestershire sauce, russet potatoes

Taken from www.food.com/recipe/robust-beef-and-potato-soup-394261 (may not work)