1. Prepare your slow cooker
   Place an insert or liner into your slow cooker, ensuring it’s clean and ready.

2. Layer beef and potatoes
   In one half (or one side) of the slow cooker, place the beef stew meat. In the other half, put the baby Yukon gold potatoes. If your slow cooker isn’t split, you can just arrange them in layers, beef and potatoes side by side.

3. Season evenly
   Evenly distribute the onion powder, garlic powder, and seasoned salt over the beef and potatoes.

4. Toss the beef (carefully)
   Very gently toss or stir the beef side (without mixing into the potatoes) to coat all pieces in seasoning. Keep beef and potatoes mostly separated.

5. Add garlic and butter
   Sprinkle the chopped garlic evenly over top of both beef and potatoes. Then place the pats or cubes of butter across the surface.

6. Cover and cook
   Cover the slow cooker with its lid. Cook on low for 6 hours, or until the beef is extremely tender and cooked through. (If using a faster beef cut, see notes below.)

7. Serve with sauce
   When done, use a slotted spoon to plate the beef and potatoes. Spoon the buttery, garlicky sauce from the bottom of the slow cooker over the top of each serving.

8. Garnish and enjoy
   If desired, sprinkle a bit of fresh parsley or drizzle a touch of acidity (lemon juice or vinegar) to brighten it up.

Note: If you prefer a faster variation, use cubed sirloin steak instead of beef stew meat and cook on high for 4 hours. This yields a similar result in less time.