Place the cubed beef stew meat in a large mixing bowl. Sprinkle with 2 tablespoons cornstarch, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat all the pieces evenly. This step helps the meat brown nicely and later thickens the stew.

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear for about 5 minutes, stirring frequently, until all sides are browned. Browning the meat builds deep, complex flavors for the stew.

Add the minced garlic and tomato paste to the pot with the browned meat. Stir and cook for 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly.

Pour in the beef broth and Worcestershire sauce, scraping any flavorful browned bits from the bottom of the pot. Add the cut red potatoes, pearl onions, sliced carrots, and celery. Sprinkle in the granulated sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir well to combine. I like to give everything a good stir to make sure the seasonings are distributed evenly.

Bring the mixture 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 very tender and the vegetables are cooked through.

In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water until completely smooth. Gradually stir this slurry into the simmering stew. Continue to cook on low heat for a few more minutes until the stew has thickened to your liking.

Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot. For even more depth of flavor, I sometimes add a splash of Worcestershire sauce right at the end.