Heat the olive oil in a large skillet or stew pot over medium heat. Add the carrots and onion, and cook 5-7 minutes until onions are translucent, stirring frequently.
Add the chunks of beef and cook, until all edges are browned and no longer pink. Season with celery salt, salt, and pepper and add the herbs de provence and dried sage and stir to combine.
Add enough beef broth to cover the meat (about 3 cups). Heat until boiling, then reduce to a simmer (med-low heat). Cook uncovered for 2 hours. In the last 10 minutes, combine the cornstarch with the water and mix. Then add to the beef stew and stir. This will help the stew thicken slightly.
After 1.5 hours of the beef stew simmering, start the polenta.
Add the water and chicken stock to a large pot and heat until boiling.
Whisk in the cornmeal, then lower the heat to med-low. Stir constantly with a wooden spoon for 20-25 minutes, until polenta has thickened considerably. Remove from heat and add the butter, parmesan cheese, cheddar cheese, and a healthy amount of black pepper.
Spoon the polenta into a bowl and top with the beef stew. Sprinkle dried parsley over the top, if desired.