Braised autumn goulash with gnocchi

Preparation

1. Wash, peel, and roughly dice soup vegetables.
2. Peel the onions and dice them.
3. Fry meat in a little hot frying pan oil for about 3-5 minutes, season with salt, pepper and cinnamon. Remove.
4. Fry the vegetables and onions in a hot frying pan for 3 minutes.
5. Add meat with red wine.
6. Add 250 ml of stock and boil.
7. Add juniper, allspice and bay leaves to a disposable tea filter.
8. Cook the stew for 100-120 minutes, add more stock if necessary.
9. Chop chocolate. 15 minutes before the end of the cooking remove the spice bag and add the chocolate to the goulash.
10. Cook at a very low heat for the remainder.
11. Clean the beans and simmer in boiling salted water for 15-17 min.
12. Sprinkle the gnocchi in boiling salted water.
13. Season the goulash with salt and pepper.
14. Drain gnocchi and beans and serve with the goulash.