Cut top sirloin into cubes and salt and pepper. Set aside.
Heat a dutch oven over medium-high heat. Add pancetta and cook stirring occasionally until browned, about 4 mins. Remove from pan and set aside. Add 1 tbsp oil and half of beef to pancetta drippings. Cook over same heat until browned, stirring occasionally. Remove from pan and repeat with second half of beef. Remove beef and set aside.
In the same heated pan add balsamic, wine and 2 cups of beef broth. Bring to a simmer and stir in flour. Cook for about 3 mins stirring consistently until thickened. Stir in tomato paste, canned tomatoes, thyme, basil, oregano and garlic. Add browned pancetta and beef. Stir in mushrooms, onions, carrots, celery, remaining broth, rosemary and bay leaf.
Cover and lower heat to medium-low. Simmer, stirring occasionally for 2 hours or until veggies and meat are tender but still whole.
Add in olives and gnocchi and cook for an additional 20 mins covered, over same heat, stirring occasionally.
*Please use as many organic ingredients as possible.