In a large stockpot, heat 1 tablespoon of the oil over medium-high heat.
Add half the beef and cook, stirring frequently, until well browned, about 2 minutes. Remove the beef and transfer to a separate plate. Add the remaining beef and cook until browned, then remove and transfer to the plate
Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add in the onion and cook, stirring occasionally for about 5 minutes.
Add the garlic, carrots, celery and potatoes. Continue sautéing for another 3 minutes. Add the remaining ingredients along with the cooked steak to the pot, and stir to combine.
Bring the pot to a boil, stirring occasionally. Reduce the heat to medium-low and cover pot. Let the stew simmer for at least 20-30 minutes, or until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
Serve the stew warm.