Begin by heating a large skillet over medium-high heat and adding a splash of olive oil. Season your beef stew meat with salt and pepper, then carefully add the cubes to the skillet. Sear them for 2-3 minutes on each side until they develop a rich, golden-brown crust.

In the same skillet, reduce the heat slightly, and melt 2 tablespoons of unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in beef broth and Worcestershire sauce into the skillet, using a spatula to scrape up any browned bits. Let the mixture bubble for approximately 2 minutes, then stir in dried thyme and rosemary.

Carefully transfer the seared beef and the garlic mixture into your slow cooker. Add the halved baby potatoes and mix gently. Top with the remaining butter.

Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours.

When the cooking time is complete, taste and adjust seasoning with extra salt and pepper if necessary. Garnish with chopped parsley before serving.