Season the beef stew meat generously with salt and pepper. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the seasoned beef in batches, searing each piece for 2-3 minutes on all sides until browned. Transfer the beef to your slow cooker.

Using the same skillet, reduce the heat to medium and add unsalted butter. Let it melt, then stir in minced garlic, sautéing for about 1 minute until fragrant but not browned. Scrape any browned bits from the bottom.

Pour in the beef broth and Worcestershire sauce, continuing to scrape up more tasty bits. Stir in dried thyme and rosemary, mixing for about another minute. Once combined, remove it from heat.

Pour the garlicky sauce over the seared beef in the slow cooker. Add halved baby potatoes, tossing everything gently to combine.

Top with remaining butter (sliced) for extra richness. Cover and cook on low for 6-7 hours or on high for 3-4 hours.

Check seasoning and adjust with salt or pepper if needed. Garnish with chopped parsley before serving.