INGREDIENTS

For the stew:

• 2 pounds boneless chuck, cut into 1inch pieces
• 3 tablespoons olive oil
• 2 red onions, chopped into ¾-inch pieces
• 4 carrots, cut into 1/2-inch pieces
• 4 ribs celery, cut into 1/2-inch pieces
• 12 garlic cloves
• 8 ounces white mushrooms, halved
• 2 cups reduced sodium beef broth
• 1 1/2 cups red wine
• 6 fresh parsley sprigs
• 5 fresh thyme sprigs
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the polenta: 

• 3 cups whole milk
• 1 cup water
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup instant polenta
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. For the stew, heat 1 tablespoon of the oil in a large nonstick pot over medium-high heat. Add half the beef and cook, turning occasionally, until browned, about 5 minutes. Transfer the browned beef to a plate and repeat with 1 tablespoon of the oil and the remaining beef. 

2. Heat the remaining 1 tablespoon of oil and add the onions, carrots, celery, garlic, and mushrooms; cook, stirring occasionally, until vegetables are somewhat softened, about 10 minutes. 

3. Add the beef (and the juices from the plate), broth, wine, parsley, thyme, and tomato paste. Bring to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 1/2 hours. Stir in the salt and pepper. 

4. Start the polenta ten minutes before the stew finishes cooking. Combine the milk, water, salt, and pepper in a medium saucepan over medium-high heat. Bring the mixture to a simmer; slowly whisk in polenta. Reduce heat to medium and cook, stirring, until polenta is thick and creamy, about 5 minutes. Stir in the cheese until well combined. Serve stew over polenta.