In a 6- or 8-quart Dutch oven, heat olive oil over medium heat. While heating, cut the beef into roughly 1 ½-inch pieces, removing any excess fat. Salt and pepper the pieces of beef making sure to coat all sides. When the oil is heated, add about ⅓ of the beef, making sure the pieces do not touch each other. Allow to brown well on all sides, turning only once it is browned, about 2 minutes per side. If the Dutch oven becomes too dark on the bottom between browning, add a few tablespoons of water to break up browned bits. Add more oil before continuing. Continue to brown meat and set aside on a plate.
1 ½ tbsp olive oil, 3 lb chuck or rump beef roast, 1 tbsp kosher salt, 2 tsp black pepper
Once removed, add in the chopped leeks and garlic. Stir to briefly sauté, then add tomato paste. Stir and cook the tomato paste until the bottom of the Dutch oven is coated, 2-4 minutes. Add the carrots, mushrooms, and onions, along with the browned beef.
2 leeks, 3 cloves garlic, 2 ½ tbsp tomato paste, 3 cups roughly chopped carrots, 1 lb Cremini mushrooms, 1 cup pearl onions
Sprinkle the entire mixture with the flour and add the beef stock, wine, thyme, and bay leaves. Bring to a simmer and place in the oven without the lid.
Add the heavy cream and continue stirring until the polenta has soaked up the water and cream and the bubbles become slow and thick, 6-10 minutes. Add Parmesan cheese and butter. Stir to incorporate and keep warm until ready to serve.
¾ cup heavy cream, 1 cup grated Parmesan cheese, 4 tbsp unsalted butter