Season the beef cubes generously with salt and pepper, ensuring every piece is well-coated.

In a large skillet, heat a splash of olive oil over medium-high heat. Sear the beef cubes for about 2-3 minutes per side until they’re beautifully browned, then transfer them to your slow cooker.

Melt one stick of unsalted butter in the same skillet, scraping up any flavorful bits left behind. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the beef broth and Worcestershire sauce, stirring to deglaze the skillet. Mix in dried thyme and rosemary before adding this mixture to the slow cooker with the beef.

Toss the halved baby potatoes with the beef and sauce mixture in the slow cooker, ensuring they’re coated.

Place any remaining butter on top, cover, and let it cook on low for 6-7 hours or high for 3-4 hours until the beef is fork-tender.

Taste and adjust the seasoning if needed, then garnish with fresh parsley and serve warm.