(Night before) chop all veggies and put them in the fridge covered.
(Morning of) put a scoop of flour in a large mixing bowl. Add salt and pepper and all the seasonings you want – thyme, rosemary, garlic powder, onion powder, etc
Dredge thawed stewing meat in the spiced flour mixture. Coat all pieces.
In a hot frying pan, sear those little flour-ey meat chunks. We don’t wanna cook ’em through. Just sear the outside edges. Then transfer to slow cooker.
Add a good glug of broth to the meat bits pan, and stir. Give it a good scrape.
Saute onions, garlic, and carrots in the crispy meat bits pan. Add a few more glugs of broth, some salt and pepper, and a splash of balsamic vinegar and/or red wine and worcestershire sauce. Cook for a few mins. Then transfer to slow cooker.
Add all the potatoes and sweet potatoes on top. A few more glugs of broth. A bit more sprinkles of all your fave seasonings.
Turn slow cooker on for 6-8 hours on low. Check about an hour out from eating time to see how it is, add corn, get your buttered buns ready, etc.