Begin by heating a skillet over medium heat and add the ground beef. Cook for about 4-5 minutes until browned, breaking it apart with a spatula. Stir in the diced onion and continue cooking for another 3 minutes until the onion is translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.

Transfer the beef and onion mixture into your Crock Pot. Add the chopped russet potatoes, sweet carrots, and celery to the pot, followed by the kidney beans, diced tomatoes, and tomato sauce. Pour in the beef broth and Worcestershire sauce, then sprinkle your spices over the top. Gently stir everything together.

Cover the Crock Pot and set it to cook on LOW for 7-8 hours or HIGH for 3-4 hours. The vegetables will become fork-tender and the stew will thicken.

Once the cooking time is complete, carefully remove the bay leaf from the stew. Check the seasoning and adjust with salt and pepper if desired. Serve hot, garnishing with fresh parsley or shredded cheese.