Ingredients

• 1 tablespoon vegetable oil
• 1 pound beef sirloin steak, cut into 1-inch cubes
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 3 cups hot water
• 2 1/2 tablespoons dry brown gravy mix
• 2 cubes beef bouillon
• 1/4 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 8 potatoes, cubed
• salt and ground black pepper to taste

Instructions

1. Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery.
2. Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano.
3. Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.