Begin by heating a splash of olive oil in a large skillet over medium-high heat. Season the beef stew meat with salt and pepper and sear the beef cubes for 2-3 minutes on each side until golden brown. Transfer them to the slow cooker.

In the same skillet, reduce the heat and melt 4 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and golden.

Pour in 1 cup of beef broth and 2 tablespoons of Worcestershire sauce, scraping any browned bits from the skillet. Stir in dried thyme and rosemary, then pour this mixture over the beef in the slow cooker.

Toss the halved baby potatoes gently with the beef and sauce mixture in the slow cooker.

Place the remaining 2 tablespoons of butter on top of the mixture in the slow cooker. Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Once cooked, taste for seasoning and add salt and pepper as needed. Garnish with freshly chopped parsley before serving.