Brown the beef and onions in a large pot. Once browned (no pink remaining), drain any additional grease.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer for 2 hours, stirring frequently. Remove the bay leaf prior to serving.
Alternatively, after browning the beef and onions, add all ingredients to a slow cooker and cook on low or high. I prefer the low settings (it will take longer) as it allows the flavors to really meld together.