Garlic Mushroom Beef Stew

Garlic Mushroom Beef Stew

I love garlic. I cannot say it enough, it is a great immune booster, it is a powerful antimicrobial.  I literally eat it everyday, and I have taken two sick days in the past 7 years of practice. It tastes amazing in a soup. This particular soup I also added cabbage, beef, beef stock, and carrots. Lot's of flavor, and easy to make.  Perfect for a QUARANTINE :) Mushrooms and root veggies stay good in the fridge for long periods of time.  Garlic as well, in fact you can also get canned or dried garlic and it keeps for a long time.

Tip: Stock up on bone broth in case you want to make a large soup.  Save the extra for lunch or multiple dinners in a row.

Healthy tip: Mushrooms are excellent immune boosters.  They keep for a while in the fridge.

Ingredients:

• 8 oz of grass fed beef, preferably stew cut
• 1 cup carrots
• 2 cups shredded cabbage
• 1 carton of beef bone broth or chicken broth, AND fill it again with water 
• 2 cups of mushrooms  ( I used Shiitake, but any will do)
• 1/2 clove of fresh or dried garlic

Recipe:

1. Add all ingredients into the Instant Pot.  Cook for 25 minutes.  OR a large stove pot, bring to boil and cook on medium low heat for 35 minutes.
2. ENJOY!