Crockpot Classic Beef Stew

Yields servings

2 lbs top round beef/steak, cubed (or bottom round if it's cheaper, but for some reason the stew meat was ridiculously expensive & this nicer cut was on sale.)
½ cup all-purpose flour
¼ cup olive oil, more if needed
2 medium onions, diced
2-3 cloves garlic, minced
6 oz can tomato paste
1 cup red cooking wine
2-3 small/medium potatoes, large diced
½ lb baby carrots
2 cups beef broth
1 Tbsp kosher salt
1 tsp dried thyme
Kosher salt & black pepper, as needed

Coat cubed beef in flour. Heat half of olive oil in a large skillet. Brown half of the meat mixture, seasoning with kosher salt & black pepper as it is in the pan. Transfer to a 6-qt slow cooker. Repeat with remaining oil & beef, seasoning well. (I had to split my stew up in two crockpots because I don't have a 6-qt slow cooker, just 4-qt & 2-qt.)
Add onions to the same skillet, season with kosher salt & pepper, & cook over medium heat until tender, about 10 minutes. Stir in the tomato paste & coat the onions; transfer to the crockpot.
Pour wine into the skillet & scrape up any browned bits; add to the crockpot.
Stir in the potatoes, carrots, broth, salt, & thyme. Cover & cook on low heat for 7½ hours, or on high for 4 hours. Serve with fresh rolls, or crusty bread to soak up the gravy.