Polenta Meat Stew

• Roast
• 2 1/2 lbs beef chuck roast, boneless (can use lamb or pork)
• 1/4 cup flour
• 1 teaspoon thyme, dried
• 1 teaspoon basil, dried
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 24 -30 baby carrots
• 8 ounces onions, frozen small whole onions
• 6 garlic cloves, minced
• 1 teaspoon rosemary, fresh
• 1/4 teaspoon rosemary, dried
• 14 ounces beef broth, low sodium
• 1 cup water
• 1/2 cup red wine, dry
• 1/2 cup Italian parsley, flat leaf
• 1/4 cup tomato paste
• Polenta
• 3 1/2 cups milk
• 1 cup cornmeal
• 1 cup water, cold
• 1/2 teaspoon salt

1. Trim fat from meat and cut into 1-inch pieces.
2. In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
3. Cover and cook for 8-10 hours on low, or 4-5 hours on high.
4. Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
5. Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
6. Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

chuck roast, flour, thyme, basil, salt, ground pepper, carrots, onions, garlic, rosemary, rosemary, beef broth, water, red wine, italian parsley, tomato paste, polenta, milk, cornmeal, water, salt

Taken from www.food.com/recipe/polenta-meat-stew-441033 (may not work)