5cups(in total) fresh green chilies, sweet potato, red potatoes, carrots, cauliflower, peas, parsnips, celery, grape tomatoes, etc. (any combination), cut into manageable, bite-size pieces
Sea salt and freshly ground pepper
Cut meat into 2-inch pieces and lay out on a paper towel lined baking sheet to blot any excess moisture; season with salt and pepper. In a large skillet, heat oil over medium heat and brown pieces of beef on all sides. Brown in batches to avoid crowding the pan. While the beef is browning, mix the dry spices and sugar together in a small bowl.
Once the meat is browned, transfer to a slow cooker. Cook onion in the same skillet over medium heat until edges begin to brown, adding oil if necessary. Add garlic and ginger to the onion and continue to cook 1-2 minutes until fragrant. Sprinkle spice mix over onion and stir for about 2 minutes, until the aroma from the spices is noticeable.
Add beef stock to the skillet and stir, loosening any browned bits from the pan. Once the mixture is hot, carefully transfer to the crock pot with the beef. Add coconut milk, fish sauce, lime leaves, and bay leaf, and stir to combine. Cook on high for about 2 1/2 hours.
Stir-in prepared vegetables and cook for another hour or until beef is fork tender. Salt and pepper as desired.
This can also be cooked in a Dutch oven with a tight fitting lid at 325° in the oven for the same length of time.