Prepare the Beef: Pat the beef cubes dry with a paper towel and season them generously with salt and pepper. This helps create a better crust when searing.

Sear the Beef: Heat the olive oil in a large, heavy-bottomed frying pan or Dutch oven over a medium-high heat. Working in two batches to avoid overcrowding the pan, sear the beef cubes on all sides until they are deeply browned, about 5-7 minutes per batch. Transfer the seared beef to your slow cooker pot. For a deeper understanding of why this step is so crucial, the experts at BBC Good Food have a great guide on browning meat.

Sauté the Aromatics: Lower the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Create the Sauce Base: Pour a splash of the beef stock into the pan to deglaze it, scraping up all the browned bits from the bottom with a wooden spoon. This is where so much flavour is hiding! Pour this mixture into the slow cooker.

Combine Ingredients: Add the remaining beef stock, Worcestershire sauce, dried thyme, and garlic powder to the slow cooker. Stir everything together gently. Finally, place the cubed butter and the chopped potatoes on top of the beef.

Cook Low and Slow: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. The beef should be fall-apart tender and the potatoes soft. What works best for me is the low setting, as it gives the flavours more time to meld.

Thicken the Sauce: About 30 minutes before serving, whisk the cornflour and cold water together in a small bowl to make a slurry. Stir this into the slow cooker. Turn the heat to high (if it wasn't already) and cook for another 20-30 minutes, or until the sauce has thickened to a glossy, gravy-like consistency.

Serve: Taste the sauce and adjust seasoning with more salt and pepper if needed. Garnish generously with fresh chopped parsley and serve hot.