The Slow Supper | A New Crockpot, a New Season
There’s something about this time of year that nudges us back toward the kitchen — the cooler air, the shorter days, and the quiet comfort that comes from a meal that cooks while life happens around you.
After thirteen years of faithful service, my old Crockpot was ready to retire. She’s been with us since our wedding day — a little dented, a little discolored, but still hanging on. I finally decided it was time for an upgrade, and I couldn’t resist this Crockpot Designer Series in the color Mushroom. The shape, the tone, even the bonus Little Dipper… it all felt like an instant fit for our kitchen.
To break her in, I kicked off a new series over on Instagram called The Slow Supper — a cozy collection of recipes meant to help you up your Crockpot game and bring back the ritual of gathering around the table.
Our first meal? A hearty beef stew, the kind that fills your home with warmth long before it’s ready to serve.
The Slow Supper | Classic Beef Stew
Ingredients
1 yellow onion, diced
2 stalks celery, chopped
2 large carrots, sliced into rounds
4 russet potatoes, peeled and cubed
1 can corn, drained
1 can green beans, drained
1 can diced tomatoes
2 lbs grass-fed beef (we used Verde Farms)
4 cups beef broth
Salt and pepper to taste (we’re generous with both)
Instructions
Dice, chop, and prep all your vegetables.
Layer everything into your Crockpot: vegetables first, then the beef on top.
Season generously with salt and pepper.
Pour in the beef broth until everything is just covered.
Cook on low for 8 hours or high for 6 hours, until the beef is tender and the vegetables are soft.
Serve with a loaf of crusty bread and plenty of butter.
This simple meal was the perfect way to welcome a new season — and a new chapter in our kitchen. You can follow along with more recipes like this over on Instagram at @kindredhomestead under The Slow Supper series.
Because sometimes the most meaningful meals are the ones that take their time. 🕯️
