Season the cubed steak pieces with salt and black pepper. This step enhances the flavor of the meat.

In a skillet over medium-high heat, add olive oil. Once hot, add the seasoned cubed steak in batches, browning on all sides for about 3-4 minutes per side. This step adds a nice crust and flavor to the meat.

Remove the browned steak from the skillet and transfer it to the crock pot.

In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent. This step builds a flavor base for the gravy.

Add the beef broth, cream of mushroom soup, Worcestershire sauce, thyme, and paprika to the skillet. Stir well to combine, scraping any browned bits from the bottom of the skillet.

Bring the mixture to a simmer, then pour it over the cubed steak in the crock pot.

Cover the crock pot and set it to low for 8 hours or high for 4 hours. Cooking slowly allows the flavors to meld and the meat to become tender.

About 30 minutes before serving, mix the cornstarch with water in a small bowl until smooth. Stir this mixture into the crock pot to thicken the gravy.

Continue cooking for the remaining time until the gravy thickens and the steak is tender.

Once cooked, serve the cubed steak and gravy over mashed potatoes or rice for a hearty meal.

Garnish with fresh parsley if desired for a pop of color.