Season both sides of the beef cube steaks with salt and black pepper.
Place the flour in a shallow dish. Dredge each cube steak in the flour, coating both sides evenly. Set aside any remaining flour.
Heat the vegetable oil in a large skillet over medium-high heat. Add the cube steaks and brown for 2-3 minutes on each side until golden. Remove from skillet and set aside.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more.
Transfer the browned cube steaks and cooked onions and garlic to the slow cooker.
In a bowl, whisk together the beef broth, Worcestershire sauce, dried thyme, paprika, and remaining flour. Pour this mixture over the cube steaks in the slow cooker.
Cover and cook on low for 6 hours until the beef is tender.
About 15 minutes before serving, mix the cornstarch with water to create a slurry. Stir the slurry into the slow cooker to thicken the gravy.
Cover and cook on high for an additional 15 minutes until the gravy has thickened.
Serve the beef cube steaks hot with the gravy spooned over the top.