Sure thing. My grandma’s winter stew is simple but heart‑warming. She’d start with a big pot of clear broth, add root veggies like carrots, parsnips, and potatoes, then toss in a chunk of pork shoulder or beef, some bay leaves, and a handful of fresh herbs. After it’s simmered until the meat is tender, she’d finish with a splash of vinegar to brighten it up and a pinch of salt. Just let it keep slow‑cooking on the stove, and the whole house smells like home.