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Season the beef chunks all over liberally with salt, and place them in a deep pot with a Tbs. or two of olive oil. Turn every couple of minutes, letting the beef brown all over. Remove from the pot.
To the pot, add another Tbs or so olive oil, and add the diced onion, carrot and celery. Season with a pinch of salt and sauté until tender, just a few minutes. It will darken in all that glorious beef browned bits! Now add the minced garlic and let it sauté another 30 seconds, until fragrant.
Add the tomato paste and the dried thyme to the pot, and press the paste into the veggies, just about a minute. Add the beef back to the pan (with its juices), and add the wine and beef stock. Bring to a boil, then lower the heat to simmer on low, partially covered for about 3 hours. Keep checking on the beef every 20 or so to make sure it’s not sticking.
After about 3 hours, flip the oven to 400, and shred the beef (either right in the pot, or on a cutting board nearby) until gorgeously shredded. Transfer the beef mix to a casserole dish and sprinkle with the peas. Evenly arrange the gnocchi on top of the beef, and top with shredded cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake another 20 minutes, or until the cheese is browning and starting to bubble.
Let rest for a few minutes, then serve it up!
Makes 4-6 servings.