4 lbs beef (bottom round), well-trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced
1 (6 oz can) can tomato paste
1 cup dry red wine
1 lb potatoes, cut into 2-inch pieces (about 4 cups)
1/2 lb baby carrots (about 2 cups)
2 cups beef broth
1 tbsp kosher salt
1 tsp dried thyme leaves
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours.