Sure thing, I've done it a few times. Pick a sturdy pot, line it with a metal grate so the fire doesn’t burn the bottom, and use a long-handled spoon to stir. Keep the fire controlled—don’t let it get too high or the stew will boil over. Add the toughest root veggies first, then the meat, and finish with a handful of greens when the broth is rich. The key is patience, let the flavors mingle slowly, and keep a ladle handy in case you need to scoop some out. And if the weather shifts, have a tarp ready to keep the fire dry. It’s a simple ritual that turns a good meal into a great memory.

Sounds good. Just remember to keep the fire steady and keep the pot close—no wandering around the trees with a hot pot. When the stew’s ready, sit by the fire and enjoy the quiet. That’s the best part of the forest, right?