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Preheat oven to 350
Season beef with salt and pepper. In a Dutch oven, brown meat in olive oil, in batches. Set meat aside.
In Dutch oven add onion and garlic and cook for 3 minutes.
Stir in flour to incorporate
Add tomato paste and carrots and cook stirring for a couple minutes
Add burgundy, stirring to release everything from pan
Mix in beef stock, beef, season with salt and pepper and add rosemary and bay leaves.
Cover pot and put in oven for 1 - 1 ½ hours.
In a pan, sauté bacon and mushrooms in butter.
Remove bay leaves and rosemary sprigs from stew and stir in half of the bacon mushroom sauté
Serve stew over cooked gnocchi and top with remaining bacon and mushrooms
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