This is a recipe I have been refining for over a year now... enjoy.

Vegan Irish Beef Stew

· 4 medium size potatoes (or 8 baby potatoes)
· ½ cup chopped celery
· ½ cup chopped carrots
· 1 cup of chopped onions
· 2 12-oz containers of Ray's seitan (do not drain)
· 12 oz of yards love stout or IPA or other dark beer
· 3 cloves of crushed garlic
· 1 teaspoon dried sage
· 1 teaspoon dried thyme
· 1 sprig of fresh rosemary
· 1 quart vegetable stock* (Emeril's makes an excellent stock)
· 2 tablespoons vegetarian Worcestershire sauce
· 1 16 oz bag frozen peas
· 1 tablespoon low-salt tamari
· A couple dashes of liquid smoke
· 1 tablespoon olive oil
· Pepper to taste


Tip: Get your produce from a cheap produce store. No salt needed as
many of the ingredients (stock, Worcestershire sauce, tamari, etc.)
already contain a good amount of salt.

Directions:

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

Optional: Once reduced enough mash some of the potatoes and peas in the
pot with a spoon. This will give the stew a thicker and starchier
texture.

*For a more earthy stew, include some mushroom stock or broth.

Serves 6-8