If you prefer a richer flavor, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the beef cubes for 1-2 minutes on each side until browned.
Transfer the beef and all remaining ingredients into your slow cooker. Stir well to combine everything.
Cover and cook on low for 7-8 hours, or if you're short on time, cook on high for 4-5 hours.
Once the soup has finished cooking, discard the bay leaves and thyme stems. Serve hot, ideally with crusty bread on the side for dipping.