In a large skillet over medium heat, add the ground beef and cook for 4-5 minutes until browned. Use a spatula to break apart the meat as it cooks evenly.

Add the diced yellow onion to the skillet with the browned beef and cook for 3 minutes until the onion is translucent. Then, toss in the minced garlic and allow it to cook for another 30 seconds.

In your slow cooker, layer in the chopped russet potatoes, sliced carrots, diced celery, and rinsed kidney beans. Pour in the diced tomatoes, tomato sauce, and beef broth, followed by the Worcestershire sauce. Sprinkle your spices over the top.

Spoon the browned beef and onion mixture over the vegetable layer in the slow cooker. Gently stir everything together.

Cover the slow cooker with its lid and set it to LOW heat for 7-8 hours or HIGH heat for 3-4 hours.

Carefully remove the bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed. Serve immediately.