Coat and season the beef. Place the cubed beef chuck in a bowl with 2 tablespoons cornstarch, 1 teaspoon salt, and ¼ teaspoon black pepper. Toss thoroughly until every piece of beef is evenly covered with the seasoned cornstarch mixture.

Brown the meat. Warm 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the coated beef and cook for approximately 5 minutes, stirring frequently so the pieces develop an even brown crust on all sides.

Develop the savory base. Add the minced garlic and tomato paste directly to the browned beef. Cook for 1–2 minutes while stirring, allowing the garlic to become aromatic and the tomato paste to deepen slightly in color.

Add the broth, vegetables, and seasonings. Pour the beef broth and Worcestershire sauce into the pot. Scrape across the bottom to release the browned, caramelized bits. Add the diced red potatoes, pearl onions, sliced carrots, and celery. Season with the granulated sugar, basil, oregano, parsley, paprika, and ground allspice, then stir until everything is evenly distributed.

Simmer until tender. Increase the heat and bring the stew to a boil. Once boiling, reduce the heat to low and cover the pot. Maintain a gentle simmer for 90–120 minutes, stirring occasionally to keep the ingredients from sticking and to promote even cooking. The beef should become tender as the stew develops a fuller flavor.

Thicken the broth. Combine the remaining 2 tablespoons cornstarch with ¼ cup cold water in a small bowl, stirring until smooth and completely dissolved. Slowly add the slurry to the simmering stew while stirring continuously. Leave the pot uncovered and continue cooking over low heat for a few additional minutes, until the broth reaches the preferred thickness.

Finish and serve. Taste the finished stew and add additional salt or black pepper if necessary. Ladle into bowls and serve while hot.