In a large skillet over medium heat, brown the ground beef for about 4–5 minutes. Add diced yellow onion and sauté until translucent (around 3 minutes). Stir in minced garlic and cook for an additional 30 seconds.

In your slow cooker, add chopped russet potatoes, sliced carrots, diced celery, and drained kidney beans. Pour in diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce and sprinkle spices, salt, and pepper before layering browned beef on top.

Cover your slow cooker and set to cook on LOW for 7–8 hours or HIGH for 3–4 hours. Avoid lifting the lid during cooking.

Once cooked, carefully remove the bay leaf and adjust seasoning with additional salt and pepper if desired. Serve hot, garnished with fresh parsley, sour cream, or shredded cheese.