Season the meat with salt and pepper. Heat oil in slow cooker (if browning mode is available otherwise heat up a large pot). Transfer seasoned beef to slow cooker and brown on all sides (about 10 minutes) then transfer meat to a plate.
Add onion and garlic to slow cooker and sauté until soft (about 3-4 minutes). Pour in wine and allow it to reduce (about 3-4 minutes)
Stir in tomato paste and flour. This will thicken quickly. Whisk in all the beef broth.
Transfer beef back to the slow cooker. Add potatoes and carrots (they do not need to be fully submerged in the broth). Top with fresh thyme and bay leaf.
Cover and cook on high for 4 hours or low for 6 hours.
When the beef is done cooking transfer the broth to a small pot over stove top, add 2 tbsp corn starch, and whisk until broth has thickened. Pour some of the beef gravy back into the pot and serve some on the side.