Dust 2 pounds beef stew meat with 2 tablespoons cornstarch and season with 1 teaspoon salt and ¼ teaspoon black pepper.

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

Stir in 2 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes until fragrant.

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

Bring the stew to a boil over high heat, then reduce the heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender.

In a small bowl, mix the remaining 2 tablespoons of cornstarch with ¼ cup cold water. Stir until completely dissolved. Slowly pour the cornstarch mixture into the stew, stirring constantly. Cook on low heat for a few more minutes, until the stew thickens.

Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.