In a large bowl, combine the flour,salt, and thyme. Toss the beef chunks in the flour to thoroughly coat the beef.
Add the olive oil to a large pan set over medium heat, and brown the beef in batches. As each batch is finished browning, throw it in the slow cooker. Once the last batch has been browned and moved to the slow cooker, sprinkle the remaining flour mix on top of all the meat.
Add 2 cups of the beef broth to the pan you browned the meat in, and use a spatula to scrape up any bits and pieces left after the browning, and mix it into the beef broth. ( This is called deglazing the pan. )
Layer all of the remaining ingredients in the slow cooker, in the following order: meat (should already be on the bottom), potatoes, carrots, onions, celery, mushrooms, spices, and pour the liquids over the top last.
Cover and cook on high 6 hours. For the last hour of cooking, leave the heat on high high and take the lid off the crock pot.