Tuscan Beef Stew with Polenta

My mom made this when I flew in, it is delicious:

Tuscan Beef Stew With Polenta
For stew
3 tbs olive oil
1 red onion cut into medium dice
3 carrots, peeled and cut into 1/2 inch pieces
3 stalks celery, cut into 1/2 inch pieces
2 lbs stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 tsp kosher slat
1/2 tsp freshly ground pepper
For polenta
1 tbs olive oil
4 cups vegetable stock or broth
1 cup coarse corn meal.

Make stew
In heavy , large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, celery, and saute, stirring occasionally, until light golden brown, about 10 minutes. Ad beef and saute, stirring occasionally, until brown on all sides, about 5 mimutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.

While beef is simmering, make polenta:

In heavy, large pot over moderately high heat, bring stock to boil.

Lower heat to moderate and slowly add polenta, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes.