Begin by heating a skillet over medium-high heat and adding a splash of olive oil. Season the beef stew meat with salt and pepper, then sear the cubes in batches for about 2-3 minutes until they are beautifully browned. Once browned, transfer the beef to your slow cooker.

Using the same skillet, lower the heat slightly and add 2 tablespoons of unsalted butter. Once the butter has melted, add minced garlic to the pan and sauté for about 1 minute until fragrant.

Next, pour in the beef broth and Worcestershire sauce into the skillet, using a wooden spoon to scrape up any browned bits stuck to the bottom. Add the dried thyme and rosemary, stirring to combine. Pour this mixture over the seared beef in the slow cooker.

Halve the baby potatoes and add them to the slow cooker, ensuring they’re well-coated in the garlic butter sauce.

Place the remaining butter pats on top of the beef and potatoes. Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours until the beef is fork-tender.

Once cooked, taste the sauce and adjust seasoning if needed, adding more salt, pepper, or herbs to taste.

Ladle the savory beef bites and creamy potatoes into serving bowls. Garnish with freshly chopped parsley and serve with warm crusty bread.