In a large skillet over medium heat, add a pound of ground beef. Cook for about 4-5 minutes or until it starts to brown. Stir in the diced yellow onion and continue cooking for another 3 minutes until the onion becomes translucent, then add minced garlic for the final 30 seconds, stirring until fragrant.

While the beef browns, prepare your vegetables. Scrub and chop the russet potatoes into bite-sized pieces, slice the carrots and celery, and set them aside.

In the slow cooker, layer the prepared potatoes, carrots, celery, and rinsed kidney beans. Add canned diced tomatoes and tomato sauce, followed by the beef broth. Pour in Worcestershire sauce along with your choice of spices to enhance the stew's flavor, and stir gently to combine all ingredients.

Carefully layer the browned beef and onion mixture on top of the vegetables in the slow cooker. Mix gently, ensuring the beef is distributed evenly without breaking up the potatoes.

Cover the slow cooker and set it on LOW for 7-8 hours or HIGH for 3-4 hours. The stew is done when the potatoes and carrots are tender and easily pierced with a fork.

Once cooked, carefully remove any bay leaves from the stew. Taste and adjust seasoning as needed with salt and pepper. Serve hot with crusty bread or cornbread.