Vegan Irish Beef Stew

1. 4 medium size potatoes (or 8 baby potatoes)
2. 1/2 cup chopped celery
3. 1/2 cup chopped carrots
4. 1 cup of chopped onions
5. 2 12-oz containers of Ray's seitan (do not drain)
6. 12 oz of yards love stout or IPA or other dark beer
7. 3 cloves of crushed garlic
8. 1 teaspoon dried sage
9. 1 teaspoon dried thyme
10. 1 sprig of fresh rosemary
11. 1 quart vegetable stock* (Emeril's makes an excellent stock)
12. 2 tablespoons vegetarian Worcestershire sauce
13. 1 16 oz bag frozen peas
14. 1 tablespoon low-salt tamari
15. A couple dashes of liquid smoke
16. 1 tablespoon olive oil
17. Pepper to taste

Heat large pot on high and add tablespoon of olive oil.Add celery, onion, carrots, and a small amount of stock. Add pepper to taste. Saute on medium heat for a few minutes.Add garlic, sage, thyme, potatoes, some of the stock, and half bottle of stout or IPA. Stir for a few minutes.�Add the rest of the stock. Bring to a boil, reduce to simmer and add the rosemary sprig.After 5 minutes remove rosemary sprig and add the peas. Add the last half bottle of IPA. Reduce and serve.