Place steak pieces in a small bowl. Drizzle the tamari or aminos over the steak. Set aside and allow to marinate for a few minutes.Heat a large soup pot with a little bit of oil over medium-high heat. Sauté onion and mushrooms. Allow some of the onion to brown and stick to the bottom of the pan pan. After 10-12 minutes, remove veggies and set aside...leave brown onion bits stuck to pan.Next add the marinated beef you set aside to the hot pot. Brown the meat, stirring occasionally and let the sauce evaporate...around 8 to 10 minutes.Next add the tomato paste and garlic, stir for about 30 seconds, then add the wine. Scrape the bottom of the pot to dislodge some of the browned bits. Continue cooking to thicken – about 2 minutes more.Now add the browned mushrooms and onions you set aside back into the pot...plus the 6 cups of broth, the chopped carrots, celery and potatoes, the bay leaf, and the thyme, oregano and dried parsley.Bring pot contents briefly to a boil, then lower burner to allow soup to simmer. Cover with lid. Continue to simmer until meat and veggies are tender...around 25-30 minutes.To increase thickness of soup, sprinkle the powdered gelatin into a small bowl with 1/2 cup of cold water. Just let it stand for a few minutes while the soup finishes cooking.When the soup is done, remove bay leaf and add the gelatin mixture to the pot. Stir until it's completely dissolved. Serve soup and enjoy!