In a large skillet over medium heat, brown 1 pound of ground beef for about 4-5 minutes until mostly cooked through. Add 1 chopped yellow onion and sauté for another 3 minutes until translucent. Stir in 2 minced garlic cloves for an additional 30 seconds.

Transfer the browned ground beef mixture into your Crock Pot. Add 3-4 chopped russet potatoes, 2 chopped carrots, 2 stalks of chopped celery, and 1 can of drained kidney beans. Pour in 1 can of diced tomatoes, 1 can of tomato sauce, and 2 cups of beef broth. Add 2 tablespoons of Worcestershire sauce, 1 teaspoon of paprika, 1 teaspoon of thyme, and a bay leaf. Mix to combine all the ingredients.

Cover the Crock Pot with its lid and set it to cook on LOW for 7-8 hours or HIGH for 3-4 hours. Avoid lifting the lid during cooking.

When the cooking time is up, remove the bay leaf. Taste the stew and add salt and pepper as needed, stirring gently to incorporate any seasonings.

Ladle the stew into bowls, garnishing with fresh parsley, sour cream, or cheddar cheese, and serve with warm cornbread or rolls.