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Heat a large pot or Dutch oven over medium-high heat. Add 2 pounds ground beef, 1 teaspoon salt, and ¼ teaspoon black pepper. Break up the meat and cook until no longer pink, about 10 minutes. Drain excess fat if necessary.
Stir in 2 teaspoons minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes, until fragrant.
Pour in 4 cups beef broth and ¼ cup Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Add 1 ½ pounds red potatoes (diced), 1 medium white onion (diced), 4 medium carrots (sliced), and 4 medium celery ribs (sliced). Stir in 1 teaspoon granulated sugar, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried parsley, ½ teaspoon paprika, and ¼ teaspoon ground allspice.
Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and flavors have developed.
In a small bowl, mix ¼ cup cold water with 2 tablespoons cornstarch until dissolved. Slowly pour into the stew while stirring constantly. Cook on low heat for a few more minutes, until thickened.
Taste and adjust seasoning with more salt and black pepper if needed. Serve hot.