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Add the stew beef to the crockpot and season with thyme, salt and pepper.
Mix in the mushrooms, onion and garlic.
Pour in the beef broth and Worcestershire sauce.
Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is fork-tender.
In a small bowl, whisk the cornstarch with ¼ cup of cold water until smooth. Pour into the crockpot, stirring until well combined.
Cook on high for an additional 30 minutes or until gravy thickens. Serve hot over mashed potatoes, rice, or noodles.