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

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

Pour in beef broth and Worcestershire sauce, scraping browned bits off the bottom. Stir in dried thyme and rosemary, simmer for another minute.

Pour the sauce over the seared beef in the slow cooker. Toss in halved baby potatoes, ensuring they are evenly coated.

Dot with remaining butter, cover, and cook on low for 6-7 hours or high for 3-4 hours until beef is fork-tender and potatoes are soft.

Adjust seasoning as necessary. Garnish with fresh parsley before serving.