Robust Beef And Potato Soup - cooking recipe

Ingredients

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

Preparation

Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
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.
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.