Tuscan Stew with Parmesan Polenta Recipe

Ingredients

• 1 beef chuck roast (3 to 4 lb), trimmed
• 1/3 cup all-purpose flour
• 2 1/4 teaspoons kosher (coarse) salt
• 3 tablespoons olive oil
• 1 bag (1 lb) frozen pearl onions, thawed
• 4 medium carrots, cut into 2-inch pieces
• 4 medium stalks celery, cut diagonally into 1-inch slices
• 2 cups Burgundy or dry red wine
• 1 can (14.5 oz) Italian-style stewed tomatoes, undrained
• 1 cup Progresso™ beef-flavored broth (from 32-oz carton)
• 1 cup dried cannellini beans
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon chopped fresh thyme leaves
• 1 cup instant polenta
• 1/2 cup freshly grated Parmesan cheese (2 oz)