Begin by heating a tablespoon of olive oil in a large skillet over medium-high heat. Season the beef stew meat with salt and pepper, then brown it in batches for 2-3 minutes on each side until a deep golden color forms. Once browned, transfer the beef to your slow cooker.

In the same skillet, lower the heat to medium and melt ¼ cup of unsalted butter. Add freshly minced garlic and sauté for about 1 minute, stirring until it’s fragrant and golden. Be cautious not to burn the garlic.

After sautéing the garlic, pour in 1 cup of beef broth and 2 tablespoons of Worcestershire sauce, scraping up any browned bits from the skillet's bottom. Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.

Toss the halved baby potatoes into the slow cooker with the seared beef and the garlic-onion mixture. Gently combine the ingredients, ensuring the potatoes are well coated in the savory sauce.

Top the mixture with any remaining butter and cover the slow cooker. Set it to cook on low heat for 6-7 hours or on high for 3-4 hours.

Once cooked, taste the dish and adjust the seasoning with additional salt or pepper as needed. For a pop of freshness, garnish with chopped parsley before serving.