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Cut the stew beef into 1-inch chunks. I like to trim some of the fat off but not all.
Season with a bit of salt and pepper and cover all sides with flour.
Heat 3 Tablespoons avocado oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
Reduce heat to medium and add 1 more tbsp avocado oil. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of broth and use a silicone spatula to loosen the brown bits in the skillet, this will add more flavor to the stew. Transfer the onions, garlic, and remaining broth to the slow cooker.
Peel and chop the rest of your vegetables into about ½-1 inch cubes and add them to the pot.
Add hot broth slowly, while stirring, until all the vegetables are covered.
Add the tomato sauce, Worcestershire sauce, paprika, salt and pepper. Stir well.
Throw in the bay leaf and thyme springs.
Cover and cook on LOW for about 8 hours. Remove and discard the bay leaves.