Brown the ground beef, onion, and garlic in a skillet over medium heat for 5–7 minutes until the beef is no longer pink.

Layer the diced potatoes evenly at the bottom of the crock pot.

Add sliced carrots on top of the potatoes.

Distribute the green beans over the carrots.

Layer the browned beef mixture on top of the vegetables.

Pour the can of diced tomatoes over the beef and veggies.

Mix in the kidney beans throughout the mixture.

In a separate bowl, combine beef broth, Worcestershire sauce, salt, black pepper, dried thyme, dried oregano, and a bay leaf, then whisk together.

Pour the broth mixture evenly over the ingredients in the crock pot.

Cover the crock pot and cook on low for 6–8 hours or high for 3–4 hours until vegetables are tender.

Remove and discard the bay leaf and stir gently to combine all ingredients.