Chashushuli Georgian Beef and Tomato Stew

Ingredients

• 3 tablespoons unsalted butter
• 2 small yellow onions , chopped (about 3 cups)
• 2 tablespoons sunflower oil
• 1 pound boneless chuck roast , cut into 1 1/4-inch pieces
• 1 pound boneless beef short ribs , cut into 1 1/4-inch pieces
• 2 tablespoons finely chopped garlic (about 6 garlic cloves), divided
• 2 teaspoons ground blue fenugreek (optional) (see Note)
• 1 (28-ounce) can whole peeled tomatoes (undrained), crushed by hand
• 3 cups water or unsalted beef broth
• 2 teaspoons kosher salt
• 1 to 2 jalapeño chiles, seeded, if desired, and finely chopped
• 6 cilantro sprigs plus 1/2 cup chopped fresh cilantro, divided, plus more for garnish, if desired
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• Creamy cooked polenta (optional)

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