Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season the beef stew meat generously with salt and pepper, then sear the cubes in batches for about 2–3 minutes per side until they are browned. Transfer the beef to the slow cooker.

In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Allow it to melt, then sauté the minced garlic for approximately 1 minute until fragrant. This will enhance the flavor.

Pour in beef broth and Worcestershire sauce, scraping any browned bits from the skillet. Stir in the dried thyme and rosemary, then pour this mixture over the beef in the slow cooker.

Toss the halved baby potatoes into the slow cooker, nestling them among the beef and sauce. Scatter any remaining butter on top.

Cover the slow cooker and set it to cook on low for 6–7 hours or high for 3–4 hours until the beef is tender and potatoes are fluffy.

Once the cooking time is up, taste the dish and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.