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1
Put a large skillet over medium-high heat and add the oil.
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2
Season the stew meat with salt and pepper, to taste, and dredge in the flour, shaking off any excess.
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3
Add the stew meat to the pan and brown on all sides, about 8 minutes.
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4
Remove the meat from the pan and set aside on a plate.
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5
Pour the chicken broth or stock into the skillet to deglaze and scrape up all the brown bits on the bottom.
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6
Turn off the heat and let it sit.
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7
To the sleeve of a 5 quart slow cooker add half of the chopped the vegetables and nestle half of the meat on top.
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8
Add the remaining vegetables, remaining meat, tomatoes, garlic, the broth from the pan, and the thyme.
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9
Season with salt and pepper, to taste.
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10
Cover and cook on low for 6 to 8 hours.
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11
About 5 minutes before the stew is ready, make the polenta according to package instructions.
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12
Add a pinch of salt and the red pepper flakes to the water before adding the polenta.
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13
Once the polenta has thickened remove from heat, stir in the cheese and butter and whisk until smooth.
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14
To serve, put a big spoonful of polenta on each plate.
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15
Top with some of the stew and garnish with some fresh thyme leaves, if desired, (Reserve 1 1/2 cups of the stew for round 2 recipe Osso Buco Calzones)
