Crunchy French Onion Chicken

Boneless short ribs and chuck roast transform into tender cuts of beef in this aromatic Georgian stew.

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)

Preheat oven to 350°F. Melt butter in a large Dutch oven over medium-low. Add onions, and cook, stirring often, until softened, 6 to 8 minutes. Transfer onions to a small bowl; set aside. Add oil to Dutch oven, and increase heat to medium-high. Brown chuck roast and short ribs in 2 batches, flipping occasionally, until browned on all sides, 8 to 10 minutes per batch.
Return all meat to Dutch oven, and add onions, 1 tablespoon garlic, and blue fenugreek, if using. Cook, stirring often, until fragrant, about 1 minute. Add crushed tomatoes with juices, 3 cups water, and salt. Bring to a boil over medium-high. Stir in jalapeños. Remove from heat. Tie together cilantro sprigs using kitchen twine, and add to Dutch oven.
Cover Dutch oven, and transfer to preheated oven. Roast, stirring occasionally, until meat is fork-tender, about 2 hours. Remove from oven. Skim and discard oil that rises to the surface.
Discard cilantro sprigs. Stir in chopped cilantro, basil, parsley, and remaining 1 tablespoon garlic. Let stand 5 minutes. Garnish with additional cilantro and serve with polenta, if desired.