Begin by tossing the beef stew meat with the all-purpose flour, ensuring each piece is well-coated. This flour coating will help create a beautiful crust and thicken the stew later. Next, heat a generous amount of oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Sear the floured beef in batches until deeply browned on all sides; this browning step is crucial for developing rich, complex flavors in your stew before transferring it to the slow cooker. I always make sure there's plenty of space around each piece of meat to allow for proper searing, not steaming.

Once the beef is seared, transfer it to the slow cooker. Add the beef broth, Worcestershire sauce, black pepper, and fresh thyme directly to the slow cooker as a flavorful liquid base. Stir everything together gently to combine. This careful layering of ingredients will allow their flavors to meld beautifully over the long cooking time.

Place the chopped carrots and frozen pearl onions into the slow cooker with the beef and broth. Cover and cook on low for 5-6 hours, or on high for 2-3 hours, allowing the meat to tenderize and the vegetables to soften. After this initial cooking period, add the chunked potatoes to the slow cooker. Continue cooking on low for another 1-2 hours, or on high for 1 hour, until the potatoes are fork-tender and the beef is falling apart. I like to taste and adjust the seasoning here, adding a bit more salt if needed.