Anyone that goes to hunting camp for like a week or more, ever put a never ending stew on the wood stove?Start with stew,,but,,as it gets eaten,, just keep adding stuff to it for the whole time your there.Those can be some of the best stews.

Sounds like Botulism stew.
Dont be a cheapo,throw out the dogfood and make fresh stew.

We had one going for a coup!e days at camp this year ..... Started off with pork and veggies in broth and added a venison roast and more veggies the next day .... Was pretty good both days but I wouldn't use venison again as it was to dry ....

Reminiscent of the Polish hunter's stew.

Just keep the temp up nice and hot and you will be fine.

Yup, do that often, as it's used ... add new ingredients to make a different meal every few days.

It is called Bigos, and is excellent. The longer it cooks and sets in the fridge the better it is. Wife makes a Dutch oven full of it at camp with venison, grouse, duck goose, turkey , and it never last more than a day.

Scary to think that that first thing to come to my mind was the same thing as Boco.

Perpetual Pot

absolutely it really starts to develop depth of flavor around day 3

if you do it in a crock pot you never let it go below 140f

if you do it on a stove you bring it to >160 each morning usually to a boil for 10 minutes before eating any and keep it going all day and most of the night above 140.

longest I kept one running was about a month

you add new each night and let cook on low for 6 hours , I used my crock pot that has a keep warm , low and high setting with a timer so I could tell it low 6 hours then it dropped to keep warm

there is a restaurant in Vietnam I read about that has kept one going 44 years now it is in a huge pot with a gas burner they add new ingredients every night , season in the morning and have kept it going 44 years this way , it is covered at night

there are multi generational family pepper pots that have been going for a century or more

At our camp we do a stove top chili. First heat-up is just as it was prepared. Pot stays on wood stove all week and we add leftover meats from breakfast, dinner or cocktail hours. (bacon, sausage, venison, kielbasa, pepperoni, peppers/onion etc...)

Yup.Many Hunting Camps in the Adirondacks have a pot cooking like that.Good food with Bisquits or fresh bread.

My last one was ham bean.
It's either on the stove or in the cold porch.
New batch for the canner coming up after Christmas.

There was a retired Cajun lumberjack that lived in a small shack in my home town when I was a kid. He had a pot of stuff cooking on the stove continuously, mostly snapping turtle, I think he use to spit Tobacco juice in it as well. Enjoy.
He lived to be in his late 80’s, never got botulism as far as I know.

Just have to keep it below 40 degrees Fahrenheit or above 140 degrees Fahrenheit. And all should be good.