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1
In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined.
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2
Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
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3
Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat.
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4
When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes.
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5
Remove to a plate and repeat with the remaining meat.
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6
Add the remaining 1 tablespoon of the oil and reduce the heat to medium.
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7
Add the onions, carrots, and celery.
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8
Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
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9
Heat oven to 325 degrees F and arrange a rack in the middle.
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10
Add the garlic, tomato paste, thyme, and bay leaf and stir to coat.
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11
Stir in the wine and scrape up any browned bits stuck to the bottom.
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12
Add the potatoes and stir to coat.
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13
Add the meat and any accumulated juices, and the beef broth.
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14
Bring to a boil over high heat, then reduce the heat to a simmer.
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15
Cover the stew with a lid and transfer to oven.
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16
Cook until the beef is knife tender, about 1 1/2 hours.
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17
When beef is almost ready, make the biscuits.
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18
In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined.
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19
Stir in the cream until a loose dough forms.
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20
Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds.
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21
Pat into a 1-inch thick circle and cut into 8 wedges.
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22
Increase the oven to 400 degrees F. Remove the stew from the oven.
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23
Uncover the stew, and stir in the parsley.
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24
Top the stew with the biscuits and brush with a little cream.
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25
Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes.
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26
Remove from the oven and serve immediately.
