Coat 2 pounds of beef stew meat with 2 tablespoons of cornstarch, then season with 1 teaspoon of salt and ¼ teaspoon of black pepper.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes, stirring frequently, until all sides are browned.

Add 2 cloves of minced garlic and 2 tablespoons of tomato paste to the pot. Cook for 1–2 minutes until fragrant.

Pour in 4 cups of beef broth and ¼ cup of Worcestershire sauce to deglaze the pot, scraping up any browned bits from the bottom. Add the diced potatoes, pearl onions, sliced carrots, and sliced celery. Sprinkle in 1 teaspoon of granulated sugar, ½ teaspoon of dried basil, ½ teaspoon of dried oregano, ½ teaspoon of dried parsley, ½ teaspoon of paprika, and ¼ teaspoon of ground allspice. Stir well to combine.

Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 90 to 120 minutes, stirring occasionally, until the beef becomes tender.

In a small bowl, combine the remaining 2 tablespoons of cornstarch with ¼ cup of cold water, stirring until dissolved. Gradually add this mixture to the stew, stirring continuously. Cook on low heat for a few more minutes until the stew thickens.

Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy.