2 tablespoons olive oil
2 ½ pounds beef chuck, cubed
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
4 ½ cups beef broth, divided
1 ½ cup dry red wine, divided
1 onion, diced
2 garlic cloves, minced
½ teaspoon dried thyme
2 bay leaves
1 pound gnocchi
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the beef with salt and pepper, and dredge in the flour. Cook, turning occasionally, until browned on all sides, about 6 minutes.
Deglaze the hot pan with 1/2 cup wine and 1/2 cup beef stock
Transfer the meat to the slow cooker and add the broth, wine, onions, garlic, thyme and bay leaves.
Cover the slow cooker and cook on low for 8 hours.
Add the gnocchi to the slow cooker, cover again, and cook for 30 to 60 minutes more, until the gnocchi is tender.
Taste, then season as desired.
Serve hot.