Old-Fashioned Beef Stew

2 lb. Beef stew meat (cubed chuck roast)

4 tbsp cornstarch, divided

1 tsp salt

2 tbsp olive oil

¼ tsp black pepper

2 cloves minced garlic

2 tbsp tomato paste

4 cups beef broth

¼ cup Worcestershire sauce

1 ½ lb red potatoes, cut into bite-sized chunks

10 ounces pearl onions

4 carrots, peeled and sliced

4 celery ribs, sliced

1 tsp sugar

½ tsp dried basil

½ tsp dried oregano

½ tsp dried parsley

½ tsp paprika

¼ tsp allspice

¼ cup cold water

1. Dust beef stew meat with 2 tbsp cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes.
2. Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
3. Pour in the beef broth and Worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, celery, and tomato paste. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
4. Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
5. In a small bowl, mix together remaining 2 tablespoons cornstarch with ¼ cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
6. Season with more salt and pepper to taste. Serve hot.
   
   Slow Cooker instructions:
   Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste.  Then combine this and all remaining ingredients in a slow cooker.  Cook on low for 6 to 8 hours.  Follow step 5 to create a cornstarch slurry.  Add to stew and cook another 30 minutes, until thickened.