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Spread the onions and bell pepper slices over the bottom of your slow cooker.
Lay cubed steak over the vegetables.
In a medium bowl, mix together the cumin powder, tomato paste with salt, pepper and beef stock, or water. Taste before adding salt if your beef stock is salted.
Pour sauce over the beef and vegetables in the slow cooker. Add the bay leaves and thyme brunches.
Cook, covered, on low-setting 4 to 6 hours, or until beef cubes are tender. Check every hour. Add a splash of more stock or water if sauce reduced too much. Test seasoning during the last hour.
Remove thyme brunches and bay leaves.
Sprinkle extra fresh thyme leaves and serve, pouring the gravy on top of the steak cubes.