Prepare the Beef

• Dust the beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper.

Sear the Beef

• In a large pot or Dutch oven, heat olive oil over medium-high heat.

• Add the seasoned beef and sear for about 5 minutes, stirring frequently, until all sides are browned.

Add Flavor

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

Simmer the Stew

• Pour in the beef broth and 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 sugar, dried basil, dried oregano, dried parsley, paprika, and 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.

Thicken the Stew

• In a small bowl, mix the remaining cornstarch with cold water 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.

Serve

• Taste and adjust seasoning with more salt and pepper if necessary.

• Serve hot and enjoy!