Begin by cutting the beef stew meat into bite-sized pieces, ensuring uniform size for even cooking. Halve the baby potatoes for perfect tenderness. For extra softness, you can parboil the potatoes for about 5 minutes in salted water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the beef pieces in a single layer, searing them for about 3-4 minutes on each side until golden brown.

In a mixing bowl, melt ½ cup of unsalted butter. Stir in 4 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Season with salt and black pepper.

In the slow cooker, layer the par-cooked baby potatoes at the bottom, followed by the seared beef. Pour the garlic butter sauce evenly over the contents, then add 1 cup of beef broth.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.

Once the cooking time is up, turn off the slow cooker and let the dish rest for about 10 minutes with the lid on before serving.