In a medium skillet over medium heat, brown the ground beef for 4-5 minutes until it’s no longer pink. Add the diced onion and cook for about 3 minutes until translucent. Stir in the minced garlic for 30 seconds, then remove from heat.

In your crock pot, layer in the chopped potatoes, sliced carrots, and diced celery. Then add the rinsed kidney beans, diced tomatoes, tomato sauce, and beef broth. Drizzle in the Worcestershire sauce, sprinkle the spices, and top with the browned beef mixture. Mix until well combined.

Cover and set the crock pot to LOW for 7-8 hours or HIGH for 3-4 hours. Do not lift the lid during cooking.

Once finished, remove the bay leaf. Taste and adjust seasoning if necessary. Serve warm and enjoy.