1Heat about half of the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until the onions have caramelized, about 12 to 15 minutes. Add the garlic and cook for about a minute. Remove onion and garlic from pan and set aside.
Meanwhile, combine spices and flour, then dredge steaks in the flour, shaking off the excess flour mixture.
Heat the remaining oil in the same skillet you cooked the onion in over medium heat, and brown the steaks on both sides in batches, setting the pieces aside as you brown them. Deglaze the pan by adding in about ¼ cup of water to the empty skillet, simmering and scraping up all of the browned bits from the bottom of the skillet.
Meanwhile combine the cream of mushroom soup, broth, thyme and Kitchen Bouquet in a small bowl. Pour half of the soup mixture and the pan juices into a crock-pot and stir until blended. Place the meat into the crock-pot turning to coat each piece and top with the caramelized onions. Pour the remaining soup mix over the top, cover, and cook on low for 6 to 8 hours.