Begin by cutting the beef stew meat into bite-sized chunks, ensuring uniform size for even cooking. Meanwhile, halve the baby potatoes for optimal tenderness. If you prefer quicker cooking, consider parboiling the potatoes for about 5 minutes before adding them to the slow cooker.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the beef pieces in batches, browning them on all sides for about 4-5 minutes. Transfer the beef to a plate once browned.

In a mixing bowl, melt ½ cup of unsalted butter in the microwave. Once melted, stir in 3 minced garlic cloves, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Season with salt and black pepper to taste.

Layer the halved baby potatoes and the seared beef in the slow cooker. Pour the prepared garlic butter sauce evenly over the ingredients. Then, add ¼ cup of beef broth to keep everything moist during cooking.

Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. Check for doneness by ensuring the beef is fork-tender.

Once cooked, turn off the slow cooker and let the dish rest for about 10 minutes before serving.