Old Fashioned Beef Stew

Prep Time:  20 minutes  Cook Time:  1 hour 30 minutes  Total Time:  1 hour 50 minutes

2 lbs beef stew meat (cubed chuck roast)
4 Tbsp cornstarch divided
1 tsp salt
2 Tbsp olive oil
1/4 tsp black pepper
2 cloves minced garlic
2 Tbsp tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 lbs red potatoes, cut into bitesized chunks
10 oz pearl onions
4 carrots peeled and sliced
4 celery ribs sliced
1 tsp sugar
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp paprika
1/4 tsp allspice
1/4 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 toomato 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, and celery.  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 Tbsp cornstarch with 1/4 cup cold water.  Stir until completely dissolved.  Pour the mixture into the stew.  Stir over low heat until steew 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.