They wore floppy toques and were flanked by an array of ingredients: vegetable broth, chili peppers, bay leaves, potatoes, shallots, radishes, garlic powder, canned beans, carrots and more — all crowdsourced from their eager guests.

As their pots emptied, they made more stew.

But these weren’t chefs. And this was hardly a serious culinary exercise. This was, as the saying goes, a full commitment to the bit for the dozens who answered the call to show up with an ingredient at the Fermi Playground in Brooklyn on Tuesday evening and try the 41-day-old stew.

Annie Rauwerda, 23, started cooking a vegan stew in a slow cooker on June 7 and — with the help of her boyfriend, David Shayne, 27, and a close friend, Hajin Yoo, 23 — hasn’t stopped since. It’s a perpetual stew; Ms. Rauwerda and her friends eat most of it, leaving just a small amount of broth and other ingredients in the pot before they replenish it. They have repeated that cycle for over a month now, stirring an online buzz along the way.

At first, the gatherings, or “stew nights,” were small and intimate. Ms. Rauwerda invited her friends to the playground in Bushwick, where she lives, to commune over the special stew.