I do this often. Using a Bushbuddy will be ideal. I have a BB knockoff that I use to facilitate a slow-cook method. Here's what I do-
I buy a good cut of steak, like filet or strip steak...something nice and tender so you don't have to simmer it for hours. I pre-cut the meat into bite sized pieces...cutting up a stead with a little pocket knife in the bottom of a pot is difficult. I apply a marinade or rub to amp up the flavor. At the very least, salt and pepper! Pop in a quart freezer bag overnight. For cookware, when I bring my wood stove, I bring a tall 1L pot that the stove nests in (older model GSI double boiler). Of course, you can go smaller but the 1L pot is nice and easy to use.
I also pack along a little bottle of canola, veggie, or olive oil. This is essential to cook the meat with in my opinion. Often, I will take diced potatoes, chopped mushrooms, and/or onions. Might as well go all out right?
So, when you're ready to cook, get that wood stove nice and hot. Pour a decent amount of oil in the bottom and sear the steak, tossing the pieces to brown all sides. Keep feeding that stove to keep the flame roaring while you sear the meat. When you have a nice crust on the steak, add in the other 'goodies' and a little more oil, and a little water if you want to build a sauce in the pot. At this point, you can back off feeding the stove to keep the coals lit. The meat drippings and the oil can be doctored to create a stew-like consistency if you simmer for 10-15 minutes, which is where a wood stove really shines.
You can use just about any steak recipe to cook the meat. Here's a variation of a Bobby Flay rub that I find works well with a slice of onion and some chopped fingerling potatoes-
1 tbsp ancho (mild) or chipotle (hot) chili powder
1 1/2 tsp ground espresso beans (optional, but really adds depth)
1 tsp Spanish paprika (or regular paprika)
1 tsp brown sugar
1/2 tsp dried mustard
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
Dash of cayenne pepper, more to taste