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1
Bring a medium pot of water to a boil.
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2
Place onions in a medium heatproof bowl and pour boiling water over them; let sit 1 minute, then drain.
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3
Run under cold water until cool enough to handle, then peel onions, trim ends, and reserve.
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4
Season beef well with salt and freshly ground black pepper.
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5
Put 1/4 cup flour in a dish, add beef pieces, and toss to coat; shake off excess flour.
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6
Heat oil over medium-high heat in a 3-1/2- or 5-quart low-sided casserole or other large Dutch oven.
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7
Add beef in a single layer (do this in batches if necessary) and brown on all sides, about 2 to 3 minutes per side.
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8
Remove to a plate and set aside.
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9
Add pearl onions, bell pepper, and celery to the pot; stir well and season with salt and freshly ground black pepper.
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10
Saute vegetables until they begin to caramelize, about 4 minutes.
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11
Stir in garlic, thyme, and tomato paste, and cook 1 minute more.
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12
Add remaining 1/4 cup flour and cook, stirring frequently, until flour is well combined, about 2 minutes.
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13
Pour in wine and deglaze, by scraping up any browned bits on the bottom with a wooden spoon or spatula, and allow to reduce slightly, about 1 minute.
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14
Add broth, tomatoes, bay leaves, and seared beef with any accumulated juices, and bring to a boil.
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15
Reduce heat so stew is barely simmering.
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16
Cook, covered, until meat is fork tender, about 2 hours.
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17
(Check occasionally to make sure mixture is not boiling.)
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18
Taste and adjust seasoning if necessary.
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19
Heat the oven to 400 degrees F and arrange a rack in the middle.
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20
, cut it into circles, and cover with a clean, dry towel until stew is ready.
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21
If youve made the stew in a large Dutch oven, transfer it to a 13-by-9-inch baking dish and top with biscuits; if youve made it in the shallow Le Creuset buffet casserole, simply place biscuits on top of stew in the pot and brush them with a little heavy cream.
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22
Place a baking sheet on the oven rack below the casserole to catch any drips, and bake casserole until biscuits are crispy on top and golden brown, about 30 to 45 minutes.
