2 large potato, peeled and cubed
1/2 onion, peeled and sliced
1 tablespoon vegetable oil
1/4 cup celery salt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried parsley
1 tablespoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 (12 fluid ounce) can or bottle beer
Place potatoes in a large pot with water to cover. Heat oil in a large saucepan over medium heat. Add potato and onion and saute until lightly browned, about 10 minutes. Add vegetable oil and celery salt and salt to skillet. Reduce heat to low and stir in pepper, onion powder, parsley, sage, basil, oregano, rosemary, sage and basil. Bring to a slow boil, stirring constantly. Reduce heat to medium-low and stir in beer and wine.
Bring to a boil, then reduce heat to low. Simmer for 20 minutes, stirring often.