Step 1 Heat oil in a deep frying pan over a medium-high heat. Add quarter of the beef and cook for 5 minutes until browned on all sides. Transfer to a plate. Repeat with the remaining beef.

Step 2 Add onion and carrots to pan. Cook, stirring occasionally, for 8 minutes until onion is soft. Add tomatoes, herbs and 1 1/2 cups water. Bring to the boil. Return beef to pan. Reduce heat to medium-low, partially cover and simmer for 1 1/2 hours or until meat is tender.

Step 3 Combine cornflour and 2 tablespoons cold water in a jug or small bowl. Add to casserole. Stir until mixture thickens.

Step 4 Meanwhile, bring 4 cups water to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture comes to the boil. Reduce heat to low and stir for 10-15 minutes or until polenta is soft. Stir through parmesan and spread. Spoon onto plates and top with beef casserole. Serve with beans.