In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

In the crockpot, combine the browned ground beef, diced onion, minced garlic, diced potatoes, sliced carrots, and chopped bell pepper.

Add the diced tomatoes (with their juices), beef broth, oregano, basil, salt, black pepper, and Worcestershire sauce to the crockpot. Stir well to combine all ingredients.

Cover the crockpot and cook on low for 8 hours or until the vegetables are tender.

Once cooking is complete, give the stew a good stir and check for seasoning. Adjust salt and pepper to taste before serving.

For added flavor, consider including 1 teaspoon of paprika or a bay leaf while cooking.

Serve the stew with crusty bread or over rice for a heartier meal.

Store leftovers in the refrigerator for up to 3 days or freeze for later use.