Begin by seasoning the beef stew meat generously with salt and pepper, ensuring each piece is well-coated.

Heat a splash of olive oil in a skillet over medium-high heat. Add the seasoned beef in batches and sear for about 2-3 minutes per side.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute.

Pour the beef broth and Worcestershire sauce into the skillet, scraping up any browned bits. Stir in the dried thyme and rosemary.

Gently add the halved baby potatoes to the slow cooker and toss them with the beef and sauce mixture.

Top the meat and potatoes with the remaining butter, cover the slow cooker, and set it on low for 6-7 hours, or on high for 3-4 hours.

Once cooked, taste and adjust seasoning if needed, and serve warm, garnished with freshly chopped parsley.