Balsamic Beef Stew with Gnocchi

Instructions

1. Cut the beef into bit sized 1″ chunks. 
2. In a plastic ziplock bag (large one), add the flour, salt, pepper, and thyme. Add a handful of the beef, shake and remove from the bag and set aside. Do this for all of the beef. 
3. In a frying pan or dutch oven, brown the beef in the 2 tbsp of Grape Seed oil. Then placed the browned beef in your slow cooker. If using the dutch oven, set aside.
4. Add the diced onion to the pan and sauté until translucent. Add a bit more oil if you need to.  Once cooked, add to the slow cooker or leave in the dutch oven. 
5. Return the beef to the dutch oven if using. Now add the carrots, Red Wine, beef stock, bay leaves, tomato paste, salt and pepper to taste. Bring to a boil and allow to cook on high for 4 hours in slow cooker or about an hour in the dutch oven. For dutch oven method stir periodically so the stew does not settle and stick to the bottom of the pot. 
6. In a separate non-stick frying pan, fry the diced bacon until crisp. Remove from pan and drain all but 1 tbsp of bacon grease from the pan. Add the cooked bacon to the stew.
7. Take a medium pot and boil some salt water. Add the gnocchi and cook until they float to the top. Remove and place on some paper towel to dry. 
8. Heat the bacon grease in the frying pan and fry the gnocchi in small batches being sure to brown both sides. Add gnocchi to the stew. 
9. Add swiss chard to the stew and stir. Cook for 10 minutes. 
10. Add the chocolate balsamic. Taste for seasoning and adjust salt/pepper. 
11. Remove bay leaves and serve.