Begin by chopping all the vegetables into even pieces, ensuring uniform cooking. Cut the beef stew meat into 1-inch cubes.

For added depth of flavor, sear the beef stew meat for about 3-4 minutes until browned in a skillet over medium-high heat.

Layer the browned beef along with chopped vegetables in the slow cooker. Sprinkle the thyme, oregano, and garlic powder evenly, then pour in the beef stock until covered.

Set the slow cooker to low and let the stew simmer for 6-8 hours, or on high for 4 hours. Stir occasionally, if possible.

If a thicker stew is desired, mix xanthan gum with water until smooth and stir into the stew 10-15 minutes before serving.

Ladle the stew into bowls and garnish with fresh herbs. Serve hot, possibly with a sprinkle of cooked bacon.