INGREDIENTS:

• 2 tbsp olive oil
• 2 lbs beef stew meat
• 4 tbsp cornstarch, divided
• 4 cups beef broth
• 1/4 cup worcestershire sauce
• 2 lb red potatoes, cut into 1-inch chunks
• 4 carrots, peeled and sliced
• 4 celery stalks, sliced
• 2 cloves garlic, crushed
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1/4 tsp ground allspice
• 1 bay leaf

DIRECTIONS:

1. Dust beef stew meat with 2 TB cornstarch. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear for about 2 minutes per side.
2. Add in crushed garlic and cook 1 minute.
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. Add in bay leaf.
4. Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes.
5. In a small bowl, mix together remaining 2 TB cornstarch with about 1/4 cup water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
6. Remove bay leaf before serving.

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