Sear the Beef: Pat the beef cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, heavy-based frying pan over a medium-high heat. Add the beef in a single layer (you may need to do this in two batches). I find that searing the beef in batches is the best way to get a proper, deep-brown crust on every piece. Brown the beef on all sides for about 5-7 minutes per batch. Transfer the seared beef to your slow cooker pot.

Sauté the Aromatics: In the same frying pan, reduce the heat to medium. Add the diced onion and cook for 3-4 minutes until it begins to soften. Add half of the butter (60g) to the pan. Once it's melted, add the minced garlic and cook for just 1 minute until fragrant. Be careful not to let the garlic burn.

Deglaze the Pan: Pour the beef broth into the pan to deglaze it, scraping up any browned bits from the bottom with a wooden spoon. This is where so much flavour is! Bring the broth to a gentle simmer.

Combine in Slow Cooker: Pour the onion, garlic, and broth mixture over the beef in the slow cooker. Add the chopped potatoes, Worcestershire sauce, dried herbs, smoked paprika, and the remaining salt and pepper. Give everything a gentle stir to combine.

Slow Cook: Place the remaining 60g of butter on top of the mixture. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-5 hours. The beef should be completely tender, and the potatoes should be soft when pierced with a fork.

Thicken and Finish: If you prefer a thicker sauce, mix the cornflour and cold water together to form a slurry. Stir this into the slow cooker during the last 30 minutes of cooking time. Just before serving, stir through the fresh, chopped parsley.