Beefy Vegetable Soup

1 1/2 Pounds lean beef stew meat
1 Tablespoon canola oil
2 (14 1/2 oz) Cans beef broth
1 1/2 Cups water
2 Tablespoons soy sauce
3 Medium potatoes, cubed
3 Medium carrots, cubed
3 Celery ribs, chopped
2 Tablespoons Worcestershire sauce
2 Tablespoons steak sauce
1 Tablespoon garlic powder
1/2 Teaspoon salt
1/4 Teaspoon dried oregano
1/8 Teaspoon ground nutmeg
1/8 Teaspoon pepper
2 Cups fresh or frozen corn
1 3/4 Cups frozen cut green beans

In a large kettle or Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until the vegetables are just tender. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer for 5 to 10 minutes or until vegetables are tender.