Brown the ground beef in a large skillet over medium heat for 4-5 minutes until no pink remains. Drain excess fat and transfer to the slow cooker.

In the same skillet, sauté the diced yellow onion for 3 minutes until translucent. Add minced garlic and cook for another 30 seconds.

In your slow cooker, combine russet potatoes, carrots, celery, and kidney beans. Add diced tomatoes, tomato sauce, and beef broth.

Add the browned beef mixture and season with Worcestershire sauce, salt, and pepper. Stir gently to combine.

Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours until vegetables are tender.

Taste and adjust seasoning if needed before serving. Garnish with fresh parsley and serve with cornbread.