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Only should be really careful about lentils, peas, anything that sticks to the bottom.
Cabbage is good. Beef is good. Potatoes are good. Carrots - make it go bad a bit faster when not on fire. Same with peas. And of course with onions it'll go bad very fast.
Don't really know why carrots would make it go bad faster, but the point of a perpetual stew is to never stop cooking it. The fire is always on.
It's the sugars in those vegetables. It turns the pot into a bacterial growth medium. Given enough time, something is going to survive that environment. Maybe it'll be probiotic, but most likely, it won't.
Sugar in them, I think.
I followed you until the end. I know near nothing about onions other than their taste and a few cooking techniques. Is there something in them that cause other items around them to go bad quickly?
I don't know, it's just experience. Especially onions.