Heat the oil in a large Dutch oven over high heat. Season the beef with salt and pepper. Working in batches, brown the beef in the oil. Remove to a plate and keep warm.
Add the butter to the pot, along with the onions, garlic and red pepper flakes. Cook until onions are tender, 3-5 minutes. Stir in the flour and paprika.
Whisk in warm water, stirring in any browned bits from the bottom of the pan. Bring to a simmer until thickened. Stir in the beef broth, tomato sauce, thyme, bay leaves, cloves and salt and pepper, to taste.
Return beef to pot. Cover and simmer over low heat for about 2 hours, stirring occasionally. Add the carrots to the stew and simmer an additional 30-45 minutes, or until carrots are tender. Stir in the gnocchi 5-10 minutes before serving.
Before serving, stir in balsamic vinegar and fresh parsley.
NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 790TOTAL FAT: 43gSATURATED FAT: 17gTRANS FAT: 0gUNSATURATED FAT: 21gCHOLESTEROL: 236mgSODIUM: 763mgCARBOHYDRATES: 39gFIBER: 4gSUGAR: 6gPROTEIN: 58g
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