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Sear the beef. Place a dutch oven over medium heat and add the olive oil. Once the pot is hot, add the beef and sear on each side for 2 minutes. Remove the beef from the pot and set it to the side.
Sautè the vegetables. Add the butter to the pot and allow it to melt. Add the onion, garlic, carrots, and celery, and sautè for 2-3 minutes. Add the flour and stir to evenly coat the vegetables. Pour the red wine into the dutch oven and cook for 2 minutes. Stir to combine.
Add the rest of the ingredients. Add the beef stock to the dutch oven and bring it to a boil. Add the diced potatoes, peas, thyme, salt, pepper, red pepper flakes, and bay leaf to the pot and simmer for 10 minutes or up to 1 hour.
Add the gnocchi. In the last 5 minutes of cook time, add the gnocchi and boil them according to package instructions. Serve immediately. Mangia!