To a large heavy soup pan or dutch oven or large high-sided frying pan over medium high heat, add the oil and the butter. When the butter is bubbling add ¼ of the beef (or as much would fit in the pan without crowding) to the pan and cook until browned, turning the pieces often. Remove to a bowl. Repeat with the rest of the beef.

Once all the beef is browned (it doesn't need to be cooked through), turn the heat down to medium add the onions and fennel and cook until they start to soften, about 10 minutes

Stir in the garlic and rosemary, cook for 1 minute. Do not brown or burn the garlic.

Sprinkle in the flour and mix with the vegetables and cook, while stirring for 1 minute, taking care not to brown the flour.

Add the wine, tomato paste and beef broth stir until the paste is mixed. Add the carrots, bay leaf and pepper and the browned beef.

Cover and simmer on a low boil for 1 hour and 45 minutes stirring occasionally. While this cooks, make the polenta.

Season the beef with salt and pepper. Coat lightly in flour and brown in a heavy pan in the oil and butter. Add to the slow cooker along with the onion, fennel, garlic, rosemary, wine, tomato paste, broth, carrots, bay leaf and pepper.

Cover and cook on high for 4 hours, low for 8 hours.

Add the water and milk to a large saucepan and bring to a boil. Whisk in the cornmeal and salt until well combined.

Cover and simmer for 30 minutes, whisking every few minutes so it doesn't stick to the bottom. Stir in the butter before serving.

After 1 hour and 45 minutes, remove the lid and allow to simmer for 15 more minutes until the liquid is thickened and the meat is tender. If the sauce is not thickening, remove a few tablespoons of the hot liquid and mix with a little flour and pour back into the pan until it is as thick as you like. Remove the bay leaf and serve warm over the polenta.