Beef Stew with Carrots and Polenta

Ingredients

• 3 lbs. boneless beef chuck (not lean), cut into 2-inch pieces
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 2 carrots, quartered
• 2 celery ribs, quartered
• 2 medium red onion, quartered
• 1 head garlic, halved crosswise
• 2 tablespoons tomato paste
• 1/4 cup balsamic vinegar
• 1 (750-ml) bottle dry red wine (about 3 3/4 cups)
• 2 Turkish bay leaves or 1 California
• 8 thyme sprigs
• 2 cups beef broth
• 2 cups water
• 1 lb. carrots, peeled and cut into 1/2-inch pieces
• 5 cups vegetable stock or broth
• 1-1/2 cups polenta (coarse cornmeal)

Method

1. Braise the beef: Preheat oven to 350°F with the rack in the middle.
2. Pat beef dry and season with salt and pepper.
3. Heat 2 tablespoons of olive oil in a heavy 4 - 6 quart pot over medium-high heat until it shimmers. Brown the meat, in batches, without crowding, turning to brown on all sides, about 8 minutes per batch. Transfer to a platter or bowl.
4. Reduce the heat to medium, then add the carrots, celery, onions, and garlic. Cook, stirring occasionally, until well browned, about 10 minutes.
5. Push the vegetables to one side of the pot. Add the tomato paste to the cleared area. Cook and stir the paste for 2 minutes, then stir into the vegetables.
6. Add the vinegar and cook, stirring, for another 2 minutes.
7. Stir in the wine, bay leaves, and thyme and boil until the wine is reduced by about two thirds, about 10 minutes.
8. Add the broth and water to the pot along the beef and any juices from platter or bowl, and bring to a simmer. Cover and place in the oven to braise for 2 1/4 hours or until the meat is very tender.
9. Place a large colander in a large bowl. Pour the stew into the colander. Return the pieces of meat to the pot. Discard the remaining solids and return the liquid to the pot.
10. Add the carrots to the stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until just tender, about 30 minutes.
11. Make the polenta: While the carrots are simmering, pour 1 tablespoon of olive oil into a large serving bowl and swirl to coat. Set aside.
12. Place the vegetable stock and 1 teaspoon salt in a large, heavy saucepan or pot. Bring to a boil over medium-high heat. Lower the heat to medium-low and slowly add the polenta in a stream, stirring constantly. Continue cooking, stirring constantly, until the polenta thickens and begins to pull away from the sides of the pan, around 15 minutes. Transfer to the oil-coated serving bowl and keep warm.
13. Serve: Transfer the stew to a large serving bowl. Serve the stew over polenta in shallow pasta or soup bowls.