1. Begin by seasoning the beef cubes with salt, pepper, thyme, and paprika. My abuela always taught me to use my hands to ensure the seasoning evenly coats each piece, infusing it with flavor.
2. In a skillet over medium-high heat, sear the beef cubes until browned on all sides. This step locks in the juices, making the beef incredibly tender.
3. Transfer the beef to your slow cooker and add the halved potatoes.
4. In a small bowl, combine the melted butter and minced garlic. Pour this mixture over the beef and potatoes.
5. Add the beef broth to the slow cooker. This will create a succulent sauce that ties everything together.
6. Cover and cook on low for 7-8 hours or until the beef is fork-tender and the potatoes are cooked through. If you’re short on time, you can set the slow cooker to high and cook for 4-5 hours.
7. Before serving, sprinkle with freshly chopped parsley for a pop of color and freshness.

Remember, cooking times may vary based on your slow cooker model, so feel free to adjust as needed. The key is to let the flavors meld together slowly and beautifully.