2 quarts water
1/2 cup vegetable oil, divided
2 large potatoes, peeled and cubed
4 large carrots, peeled and chopped
4 medium onions, diced
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 pinch ground black pepper
1 pound fresh mushrooms, sliced
In a medium saucepan bring water to a boil. Mix in oil. Stir in potatoes, carrots and onions. Reduce heat to low; cover and simmer 15 minutes. Add wine, Worcestershire sauce, salt, pepper and mushrooms. Bring to a full boil. Stir the mixture to coat.
Reduce heat to medium. Simmer 15 minutes, stirring occasionally, until potatoes are tender. Drain and stir in the wine, Worcestershire sauce, salt and pepper. Cover and simmer 15 more minutes, stirring occasionally.
Stir potatoes into the saucepan, stirring thoroughly. Bring the water to a boil, reduce heat to medium and simmer 15 minutes, stirring occasionally, until potatoes are tender. Drain and reserve liquid.