The leaves are at full peak here in New England, which means that tourists everywhere are decending upon the area and spending hours and days and weeks driving around and literally just looking at the trees.  I guess most of them must come from places where they don't have their own deciduous trees to watch.  I have always liked having a good chuckle at those "leaf peepers" but then a couple of years ago Jake and I spent our anniversary up in the White Mountains (pre-chicky).  And, yes, we peeped.  And it was incredible!  The reds and oranges and browns cascading down the mountainside was breathtakingly beautiful.  So I refrain from openly laughing at the tourists now.  But don't try to stop me from laughing at the term "leaf peeping."  It's just so creepy.

But the point of this is to introduce fall!  And fall means the beginning of thick, hearty stews.  I love beef stew served over thick egg noodles, so when I received this Italian Beef Stew in a recipe swap from Caitlin's Cooking it sounded like the perfect variation.  And how!  The potato pillows add a great, light texture to the otherwise heavy stew.  And it is made in the Crockpot, so it was easy to make during the workweek.  Well, easy for me.  Not easy for Buster who was at home smelling the beef all day long.  Sorry, pal!

Italian Beef Stew with Gnocchi

2 Tbsp. olive oil, bacon fat or butter 1 medium onion, diced 3 large carrots, diced Salt & pepper, to taste 2-3 garlic cloves, finely minced 1 tsp. dried oregano 1 tsp. dried parsley 1 tsp. dried basil 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1 cup red wine 1 28-oz. can diced or crushed tomatoes, drained 1-2 cups low-sodium beef broth 2 Tbsp. balsamic vinegar 3-5 lb. chuck roast 1 16-oz. package gnocchi, or homemade

Heat olive oil (or other fat) in a deep saucepan or stovetop-safe slow-cooker insert.  Add onions and carrots, stir to coat with oil, and saute until starting to brown.  Season with salt and pepper, and add garlic, oregano, cinnamon and nutmeg, and cook until fragrant.  Pour in wine, scraping pan to get the brown bits.  If using a saucepan, pour the contents into the slow cooker insert now.

Add tomatoes, 1 cup of the broth and the balsamic vinegar, and stir to combine.  Place the meat into the sauce, adding enough broth for the sauce to come halfway  up the meat.  Cook in the slow cooker on low for 8-10 hours.

About a half hour from the end of the cooking time, remove any large pieces of fat from the beef, and shred the meat into large chunks.  Add the gnocchi to the stew.  When gnocchi is done, serve in wide bowls.

Source: Caitlin's Cooking and More