Begin by cutting your beef stew meat into bite-sized pieces and halve the baby potatoes. Set aside.

Heat a skillet over medium-high heat and drizzle in the olive oil. Sear the beef bites until golden brown, about 3-5 minutes, then turn to brown all sides.

Melt the unsalted butter in a bowl, then mix in the garlic, onion powder, smoked paprika, thyme, rosemary, salt, and pepper.

Transfer the seared beef to the slow cooker, layer halved potatoes on top, pour the garlic butter mixture and beef broth over everything.

Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is tender and shreds easily.

Let the dish rest for 10 minutes before serving. Pair with bread or salad.