Cut the beef stew meat into uniform 1-inch pieces and season generously with salt and pepper.

Heat the olive oil in a skillet over medium-high heat and sear the beef for 2-3 minutes per side until golden brown.

Combine the melted butter, minced garlic, thyme, rosemary, and parsley in a bowl, then pour over the seared beef in the slow cooker.

Quarter the potatoes and layer them on top of the beef in the slow cooker.

Whisk together the beef broth and soy sauce in a bowl, then pour it over the beef and potatoes.

Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.

Garnish with chopped fresh parsley before serving.