Slow Cook:7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high) + 30 minutes (high)
Short Rib Beef Stew
Sprinkle meat with salt and pepper. In a very large skillet heat 2 tablespoons of the oil over medium-high heat. Add meat; cook until browned, turning occasionally. Transfer to a 6-quart slow cooker. Add the next six ingredients (through thyme).
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. If using low, turn to high. Stir together flour and butter; whisk into meat mixture. Cover and cook 30 minutes more or until thickened.
Meanwhile, preheat oven to 400 degrees F. Brush polenta with the remaining 1 tablespoon oil; arrange on a greased baking sheet. Sprinkle with cheese. Bake 30 minutes or until light brown and crisp.
Stir parsley into stew. Top servings with polenta and, if desired, additional shaved Asiago cheese.