2-1/2 to 3 pounds boneless beef short ribs, or one 2-1/2- to 3-pound boneless beef chuck roast, cut into 1-1/2-inch pieces

2 large onions, cut into thin wedges

2 medium carrots, thinly sliced (1 cup)

1 medium fennel bulb, trimmed and cut into thin wedges (1 cup)

1 14-1/2-ounce can tomatoes, coarsely chopped

1 cup dry red wine

2 tablespoons quick-cooking tapioca

2 tablespoons tomato paste

1 teaspoon dried rosemary, crushed

1 teaspoon salt

1/2 teaspoon ground black pepper

4 cloves garlic, minced

Polenta *

1/3 cup crumbled Gorgonzola or other blue cheese

crumbled Gorgonzola cheese or other blue cheese (optional)

1. Trim fat from ribs, if using; set aside. In a 5- or 6-quart slow cooker, combine onions, carrots, and fennel. Place beef on top of vegetables.

2. In a small bowl, stir together undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over mixture in cooker.

3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

4. Meanwhile, prepare Polenta as directed, except reduce salt to 1/2 teaspoon; stir in the 1/3 cup Gorgonzola cheese after cooking.

5. To serve, spoon Polenta into shallow bowls. Spoon beef and vegetable mixture into bowls. If desired, garnish with crumbled cheese.