Plague Stew

Lately I've made a stew for these days, which I never formulate precisely the same way, each time I cook it. The emphasis is on nutrient density; the ingredients might include beef liver (or substitute a vegan course, such as seitan), beets, potatoes, turmeric root, Brussels sprouts, beech mushrooms, carrots, onions, garlic, water and broth; or replace with edible ingredients, based on your own decisions. Infuse with, say, salt, pepper, tomato sauce, salsa. Bringing to a slight boil (or to a temperature hot enough for food preparation standards), then simmering for an hour or so, refrigerating, and repeating the next day, subdues and melds the strong flavors, in a sort of alchemical process. "Wouldn't help, wouldn't hoit."