Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. Using the "saute/browning" setting on your pressure cooker, heat the olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
Add in minced garlic and tomato paste and cook 1-2 minutes, until fragrant.
Still using the saute setting, pour in the beef broth and worcestershire sauce to deglaze the pot. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
Turn off the saute setting, secure the lid and cook on high pressure for 60 minutes with a 15 minute natural release. Then switch the valve to the venting position. Carefully remove lid once it is completely vented.
In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved.
Using the sauté setting, pour the cornstarch slurry into the pot and stir. Let it simmer for 10-20 minutes until sauce thickens.
Season with more salt and pepper to taste. Serve hot.
If you have an option to set the saute to a low setting, do so for the final corn starch step.