Brown Ground Beef: Heat a large skillet over medium heat. Cook the ground beef, breaking it up with a spatula, until it's mostly browned (about 4–5 minutes). Add the diced onion and cook for 3 minutes until softened, then stir in minced garlic for an additional 30 seconds. If there's excess fat, drain it off and set the mixture aside.

Combine Ingredients in Slow Cooker: In your crock pot, add the chopped russet potatoes, carrots, celery, kidney beans, diced tomatoes, and tomato sauce. Pour in the beef broth and Worcestershire sauce, then season with spices, salt, and pepper. Gently spoon the browned beef mixture over the top and stir everything together.

Cook the Stew: Cover the slow cooker and set it to cook on LOW for 7–8 hours for best results or HIGH for 3–4 hours. Avoid lifting the lid during cooking.

Finish and Serve: Once cooking is complete, remove the bay leaf and taste to adjust seasoning if needed. Ladle the hearty stew into bowls and enjoy it hot, optionally garnished with fresh parsley or a dollop of sour cream.