Begin by browning the ground beef in a large skillet over medium heat for about 4–5 minutes. Use a wooden spoon to break it up as it cooks until it’s no longer pink. When the beef is browned, add the diced onion and cook for an additional 3 minutes until softened, then stir in the minced garlic for 30 seconds until fragrant.

In your crock pot, layer the chopped potatoes, sweet carrots, diced celery, and rinsed kidney beans. Then, pour in the diced tomatoes and tomato sauce, followed by the beef broth.

Gently layer the browned beef mixture over the vegetable and broth base. Give it a gentle stir to incorporate but avoid over-mixing. If the tomatoes taste sharp, add a pinch of sugar to balance their acidity.

Cover the crock pot and set it to cook on LOW for 7–8 hours, or HIGH for 3–4 hours. The stew is ready when the vegetables are tender.

After cooking, remove the bay leaf from the pot and give the stew a taste. Adjust seasoning with more salt, pepper, or spices as preferred.

Ladle the warm stew into bowls and accompany it with crusty rolls or cornbread.