Brown the Beef: Begin by heating a large skillet over medium heat. Add the ground beef and cook until it’s mostly browned, then stir in diced onion and cook until softened. Add minced garlic and cook for 30 seconds until fragrant. Drain any excess fat.

Layer the Ingredients: In your slow cooker, layer the cubed potatoes, carrots, celery, kidney beans, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, thyme, bay leaf, and your measured salt and pepper. Spoon the browned beef mixture over the top, gently stirring to combine. Add optional sugar if needed.

Cook the Stew: Cover the slow cooker and set it to the LOW setting for 7-8 hours or HIGH for 3-4 hours. The stew is ready when the potatoes and carrots are fork-tender and the broth has thickened slightly.

Final Touches: Remove the bay leaf, taste the stew, and adjust seasoning with more salt and pepper if needed. Ladle the hot stew into bowls and enjoy.