Season the beef stew meat with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef cubes for 2-3 minutes on each side until they develop a rich, brown exterior. Transfer the beef to your slow cooker.

In the same skillet, reduce heat to medium and add 2 tablespoons of unsalted butter. Let it melt, then add minced garlic, sautéing for about 1 minute until fragrant.

Pour in 1 cup of beef broth and 2 tablespoons of Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Stir in dried thyme and rosemary. Allow the mixture to simmer for 2-3 minutes.

Carefully pour the aromatic garlic mixture over the beef in the slow cooker. Add halved baby potatoes, distributing them evenly among the beef.

Dot the remaining 2 tablespoons of unsalted butter on top. This will melt and enrich the flavors.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.

Once cooking time is complete, taste the dish and adjust seasoning if necessary. Serve hot, garnished with freshly chopped parsley.