Cut the beef chuck steak into 1-2 inch cubes and season generously with salt and pepper.
Heat a drizzle of oil in a skillet over a high heat and quickly brown the beef cubes on all sides. Next brown the onions in the same pan.
Add steak, onions, and carrots to the slow cooker pan, and sprinkle the flour over the top. Mix so that the beef is coated in flour.
Combine the stock, wine, water, tomato paste, and thyme together in a large measuring jug. Then pour over the beef and gently stir to dissolve the flour. Add the bay leaves.
Cover with the slow cooker lid, and slow cook on LOW for 8 hours, or HIGH for 4 hours.
Serve over rice or mashed potato, or with a large hunk of bread on the side.
Notes
If using baby carrots there is no need to cut them.
Or substitute another cup of beef stock if you prefer not to use wine.