Heat the oil in an ovenproof casserole and cook the meat, without allowing it to brown, for 5 minutes. Transfer the meat to a plate with a slotted spoon. Add the onions and celery to the pot and cook for 10 minutes, until transparent, stirring occasionally. Return the meat to the pot and add the tomatoes, garlic, bouquet garni, white wine, and water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. In a small bowl whisk together 3 tablespoons of the aioli and 3 tablespoons of the sauce from the stew. Remove the stewpot from the heat and stir in the aioli mixture. Serve with hot polenta and the rest of the aioli mixture.
