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1
Preheat oven to 325 degrees. Heat olive oil over medium high heat in a large dutch oven. Pat stew meat dry with paper towels. Combine the flour, 1/2 tbsp kosher salt, and 1/2 tbsp of pepper in a bowl. Toss the meat into the mixture, shake off the excess, and saute the meat until well-browned. Set the remaining flour to the side. Transfer the browned meat to a plate.
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2
Over medium heat, saute the bacon in the pot until crispy then transfer to the plate with the meat. Add the onions, parsnips, carrots, and sweet potatoes with 1/2 tsp of salt to the pot and cook for about 10-12 minutes or until softened. Add the mushrooms and garlic with another 1/2 tsp of salt and cook for about 2 minutes. Pour in the brandy to deglaze the pot, scraping up the brown bits off the bottom and let it reduce by half. Pour in the wine, beef stock, and Worchestershire sauce. Put the meat back in and add the rosemary and bay leaf. Turn heat to high and let come to a boil for one minute. Put the lid on and transfer to the oven. Let cook for 2 hours or until meat is tender and shreds easily.
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3
About 30 minutes before you take the stew out, make the polenta. Heat 4 cups of water and 1 tsp of kosher salt in a large saucepan over high heat. When the water comes to a boil, slowly whisk in the polenta. Let boil for 1-2 minutes, constantly whisking. Turn heat down to low, cover pot and let cook for 20-25 minutes, uncovering and whisking occasionally. Polenta should be a creamy (not too watery, not too dry) consistency. Take off the heat and stir in the Parmesan cheese and 2 tbsp of the butter. Taste and add more salt if needed.
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4
In a small bowl, combine the 2 tbsp of the remaining flour mixture and the 2 tbsp of remaining butter and stir the paste into the finished stew. To serve, ladle a small serving (about 1/4 cup) of polenta into a bowl and top with the stew. Garnish with parsley if desired.
