Provençal Stew with Beef and Polenta

Cut the beef (chuck or cheek) into large cubes and season with salt and pepper.

Heat olive oil in a large saucepan over medium heat and brown the beef on all sides.

Add the chopped onions and minced garlic, then sauté until softened.

Pour in the red wine and scrape the bottom of the pan to deglaze.

Add the crushed tomatoes, thyme and bay leaves, then stir to combine well.

Cover and simmer for 2 hours until the beef is tender.

In the meantime, prepare the polenta according to package directions.

Stir butter and cheese into the polenta for extra creaminess.

Serve the stew hot with the polenta on the side.