Step 1 Heat oil in a deep frying pan over medium-high heat. Add 1/4 of the beef and cook for 5 minutes, until browned on all sides. Transfer to a plate. Repeat with remaining beef.
Step 2 Add onion and carrot to pan. Cook, stirring occasionally, for 8 minutes, until onion is soft. Add tomatoes, herbs and 1 1/2 cups water to pan. 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 table spread. Spoon onto plates and top with casserole. Serve with steamed green beans.