Coat the beef cubes evenly with 2 tablespoons of cornstarch, ensuring each piece is lightly dusted. Season the meat with salt and black pepper, pressing the seasoning into the surface for deeper flavor.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the seasoned beef and sear for about 5 minutes, turning occasionally, until all sides are browned. This step locks in moisture and builds a rich, savory base.

Add the minced garlic and tomato paste to the pot, stirring continuously. Allow them to cook for 1-2 minutes until the garlic becomes fragrant and the tomato paste deepens in color.

Slowly pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these add an extra layer of depth to the stew. Add the diced potatoes, pearl onions, sliced carrots, and celery. Sprinkle in the granulated sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir well to combine, ensuring the seasonings are evenly distributed.

Increase the heat to bring the stew to a gentle boil, then reduce to low and cover the pot. Allow the stew to simmer for 90 to 120 minutes, stirring occasionally. The slow cooking process ensures the beef becomes fork-tender while allowing the flavors to meld beautifully.

In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with cold water until smooth. Gradually pour the slurry into the simmering stew, stirring constantly to avoid lumps. Let the stew cook for a few more minutes until it thickens to a rich, velvety consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Serve piping hot, accompanied by crusty bread or a side of your choice for a hearty, comforting meal.