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 sear the cubes for 2-3 minutes per side until browned. Transfer to the slow cooker.

In the same skillet, add the unsalted butter and melt over medium heat. Toss in the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Stir in the dried thyme and rosemary, simmer for a minute, then pour over the beef in the slow cooker.

Add the halved baby potatoes to the slow cooker with the beef and sauce, ensuring they are well-coated.

Dot the top with remaining butter, cover, and cook on low for 6-7 hours or on high for 3-4 hours.

Once cooked, taste and adjust seasoning as needed. Garnish with fresh chopped parsley and serve warm.