Step 1

Spread the onions and bell pepper slices over the bottom of your slow cooker.

Step 2

Lay cubed steak over the vegetables.

Step 3

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.

Step 4

Pour sauce over the beef and vegetables in the slow cooker. Add the bay leaves and thyme brunches.

Step 5

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.

Step 6

Remove thyme brunches and bay leaves.

Step 7

Sprinkle extra fresh thyme leaves and serve, pouring the gravy on top of the steak cubes.