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Add the sliced mushrooms and sliced onion to the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer.
Place the beef stew meat on top of the vegetables in the slow cooker.
In a medium bowl, make the savory mixture: whisk together the beef broth, condensed cream of mushroom soup, Worcestershire sauce, dried thyme, salt, and black pepper until mostly smooth and well combined.
Pour this 1 savory mixture evenly over the beef, mushrooms, and onions in the slow cooker. Using a wooden spoon or spatula, gently stir everything together right in the slow cooker until the meat and vegetables are well coated in the gravy mixture.
Cover the slow cooker with the lid and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender and the mushrooms have cooked down into the gravy.
Once cooked, give the stew a good stir to recombine the gravy and vegetables. Taste and adjust seasoning with a little more salt and pepper if needed.
Serve the beef and mushroom gravy stew hot over mashed potatoes, egg noodles, or rice, spooning extra gravy over the top.