Combine the cubed beef chuck with 2 tablespoons of cornstarch, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss until all pieces are thoroughly coated. This will help the meat sear better and begin to thicken the stew later.

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the coated beef from Step 1 and sear for about 5 minutes, stirring frequently, until all sides are nicely browned. This adds depth of flavor to the stew.

Add the minced garlic and tomato paste to the pot with the browned beef. Cook while stirring for 1-2 minutes, until the garlic becomes fragrant and the tomato paste starts to darken slightly. This step really brings all the flavors together.

Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze and loosen any caramelized bits. Add the diced red potatoes, pearl onions, sliced carrots, and sliced celery. Sprinkle in the granulated sugar, dried basil, dried oregano, dried parsley, paprika, and ground allspice. Stir well to combine everything evenly.

Bring the stew to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 90 to 120 minutes, stirring occasionally. The beef will become tender and the flavors will deepen. I always take a moment to check halfway through and give everything a good stir to prevent sticking.

In a small bowl, mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water, stirring until completely dissolved. Gradually pour this slurry into the simmering stew while stirring constantly. Let the stew cook uncovered on low heat for a few more minutes until it thickens to your desired consistency.

Taste the stew and adjust the seasoning with more salt or pepper if needed. Serve hot in bowls, ideally with crusty bread on the side. For extra richness, I like to sprinkle a little fresh parsley on top right before serving.