Heat a large skillet over medium-high heat and add a splash of olive oil. Season the beef stew meat generously with salt and pepper, then sear for 2-3 minutes on each side until beautifully browned. Transfer the beef to your slow cooker.

In the same skillet, melt the unsalted butter over medium heat. Add freshly minced garlic and sauté for about 1 minute until fragrant and golden.

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

Toss in the halved baby potatoes, mixing them gently with the beef and sauce. Place any remaining butter on top of the potatoes.

Cover the slow cooker and set it to low for 6-7 hours, or high for 3-4 hours. The dish is ready when the beef is fork-tender.

Taste and adjust seasoning before serving. Garnish with freshly chopped parsley.