1. Trim fat from meat. Cut meat into 1 inch
pieces. In a plastic bag, combine flour, thyme,
basil, salt and pepper. Add meat pieces, a few at
a time, shaking to coat. Place meat in a 3 to 4 qt
slow cooker. Add carrots, onions, garlic and dried
rosemary if using. Stir in broth, the water and
2. Cover and cook on low heat setting for 8 to 10
hours or on high heat setting for 4 to 5 hours.
3. Shortly before serving, prepare Polenta.
4. To serve, stir fresh rosemary if using, parsley,
and tomato paste into meat mixture. Serve with
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