In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef and cook for about 4–5 minutes, breaking it apart with a wooden spoon until nicely browned with no pink remaining.

Stir in the diced yellow onion and continue cooking for 3 minutes until the onions become translucent. Add minced garlic and sauté for an additional 30 seconds until fragrant.

Transfer the beef and onion mixture to your slow cooker. Add in the diced russet potatoes, carrots, and chopped celery. Sprinkle in the kidney beans, diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Gently stir to combine.

Add the spices: paprika, thyme, bay leaf, salt, and pepper. Stir one more time to blend the flavors.

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

After cooking, carefully remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot, garnished with parsley, sour cream, or cheddar cheese.