Still chilly upstate, so taking advantage of the slow cooker and elongating stew season. The ultimate #notrecipe: brown some chunks of stew meat (seasoned with salt & pepper) in hot oil; transfer to slow cooker.
Add sliced onions, smashed garlic cloves, and carrots (I keep them large like this so they hold their shape during the long cook) to pan. Make sure to season at every step of the way with salt and pepper. Cook until lightly browned.
Scrape everything (including browned bits) into the slow cooker. Add enough water to cover 1/3 way up the ingredients in the pot (it releases a LOT of liquid while cooking), and herbs (thyme, tarragon, or parsley). Cook on HIGH for 6 hours, or LOW for 8 to 10 hours.