Immunity Stew. Version Moi.

It’s that time of year again, and while the kids are out on fall break, I figured I may as well stuff them full of delicious immunity foods!

Everybody makes their stew different, mine did not have a specific recipe that I pulled from anywhere. I used multiple recipes over the years in my brain and threw this together myself. You do not need to copy my recipe, you can adjust and add or minus as much or as little as you wish. You stew you!

5 chunky yellow potatoes
7 fat carrots
4 celery stalks
1 bulky onion
Mushroom for flavour (honestly any type will do.)
Head of broccoli florets
1.5 lbs beef (I bought a couple of roasts on sale, cut them up and cubed them.)
3 bulbs of garlic, most crushed and some loose small bulbs
Beef broth
Olive oil
Flour
Salt
Pepper
Crushed Chili flakes
A bit of Thyme
Oregano
Cornstarch slurry

Make sure to sear your beef using flour, salt, and pepper mixture, use the pan to fry up your onion and garlic just until soft, and deglaze the pan with your beef broth.

Cook on high for 6-7 hours adding slurry 1 hour before, and broccoli 30-45 mins before finished depending on your texture preference.
Or slow cook for 8-10 hours.