D20 Table: A Hearty Stew
The cook stands beside an immense kettle suspended on a tripod over a roaring campfire. He stirs the simmering contents with a long wooden spoon, humming to himself as steam curls into the night air. When he notices you approaching, his face brightens and he beckons you closer. “Stew tonight,” he exclaims proudly. “My own favorite recipe. Bring your bowl!”
You peer into the cauldron. Roll a D20 to learn what hearty, humble, or downright questionable concoction your travelers will encounter tonight.
1. The pot is empty. The cook ventures that you could rub a piece of bread along the bottom and pick up a bit of flavor from the grease… but there’s no bread left either. Undeterred, you run a fingertip along the rim, hoping for the faintest taste — and hiss in pain as you scorch yourself on the still-hot iron.
2. A weak stock that tastes mostly of steam, with a whole onion trying its best to season the entire pot. You wonder which of you will get it.
3. You fear the cook may be simple… the “stew” is clearly leftover porridge from this morning’s breakfast.
4. A pale, flavorless vegetable water interrupted only by a few slivers of turnip and a wilted sprig of parsley.
5. Carrot coins and dried venison drifting beneath a thin film of grease. The cook places a piece of hardtack in your bowl to soak.
6. A plain but energizing stew of dried beef, stale bread bits, and watery broth “borrowed” from yesterday’s kettle.
7. A forest-green nettle and potato purée — shockingly tasty once you get past the color.
8. A hearty beef-and-beet stew, its deep red broth sweetened with tiny shards of honeycomb.
9. A fisherman’s “dock pot” bubbling with mussels, crab claws, and seawater broth steeped in roasted fennel.
10. A mountain-foraged delight of stone carrots, golden onions, and chunks of smoked ram meat. “Sticks to your ribs,” the cook boasts as he ladles it out.
11. A traveler’s lentil stew thickened with tomatoes and cumin… and chili powder… lots and lots of chili powder.
12. A creamy pumpkin-and-saffron stew with toasted hazelnuts floating on top like tiny boats.
13. A rich boar-and-apple stew whose simmering scent draws uninvited guests from the forest.
14. A dwarven ironpot classic: stout-braised lamb, malt vinegar, and pearl onions beneath a bubbling layer of melted brown cheese.
15. A thick barley-and-oxtail stew enriched with roasted onions and cracked black pepper, said to restore stamina after a long march.
16. A coastal favorite of clams, sweetcorn, and smoked bacon, served with hot, generously buttered biscuits.
17. A bright spring vegetable stew — peas, carrots, radish greens — finished with a swirl of fresh goat’s milk. A mug of thick mead awaits each diner.
18. A smoky fish chowder layered with river trout, leeks, and cream, served with a hunk of fire-warmed black bread.
19. A hunter’s feast of venison shank, root vegetables, and crushed pepperroot, slow-cooked until the meat falls apart.
20. A legendary stew of giant boar, meadow herbs, and wild garlic. There is fresh-baked bread — a full loaf per person — and slices of warm apple pie for dessert. Besides the food… there’s wine. A heart-warming red that fills the night with laughter and quality conversation. After the last bowl is served, the cook wipes his hands on his apron, produces a battered mandolin, and begins to play familiar campfire songs. Voices rise. Everyone sings along with gusto beneath the stars. You will remember this meal — and this night — for the rest of your life.
Created by Alternate Win — your daily spark for tabletop creativity.