Trim fat from meat. Cut meat into 1-inch pieces. In a plastic or paper bag combine flour, thyme, basil, salt, and pepper. Add meat pieces, several at a time, shaking to coat. Place meat in a 3-1/2- or 4-quart slow cooker. Add carrots, onions, garlic, and dried rosemary (if using). Stir in broth, the water, and wine.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Shortly before serving, prepare Polenta.
To serve, stir fresh rosemary (if using), the 1/2 cup parsley, and the tomato paste into meat mixture. Serve stew in shallow bowls with polenta. If desired, garnish with additional parsley.
In a large saucepan bring milk just to simmering. Meanwhile, in a small bowl combine cornmeal, cold water, and salt. Slowly add cornmeal mixture to hot milk, stirring constantly. Cook and stir until mixture comes to boiling. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is thick, stirring occasionally.