Kelly'S Witches Stew - cooking recipe

Ingredients

2 sirloin steaks, cut into 3/4 inch cubes (three packages of stewing beef can be substituted)
2 (28 ounce) cans stewed tomatoes with basil and garlic
1 lb fresh mushrooms, sliced
12 large potatoes, peeled and cubed
1 lb baby carrots, chunked
3 stalks celery, chunked
4 garlic cloves, medium chopped
1 large Spanish onion, coarsely chopped
1 large green pepper, seeded and chunked
1 large orange bell pepper, seeded and chunked
1 1/2 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon white pepper
3 tablespoons extra virgin olive oil
3 tablespoons paprika
1/4 cup oregano flakes
1 1/2 tablespoons hot sauce
1 1/2 tablespoons Worcestershire sauce
5 -6 cups water

Preparation

Saute onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish.
In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce.
In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid.
Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit.
Serve with rolls, crackers and butter.
Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter.
To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish.