Steps

• Begin by heating the olive oil in a large pot over medium-high heat. Add the beef cubes and sear them until they develop a crispy, brown crust on all sides. Remove the beef and set aside.
• In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté for about 5 minutes until the vegetables start to soften.
• Stir in the minced garlic, allowing it to release its aroma for about a minute. Then add thyme and bay leaf.
• Return the beef to the pot and pour in the beef broth. Bring to a boil, reduce heat, cover, and simmer for 1 to 1.5 hours.
• With 15 minutes remaining, add the egg noodles into the simmering stew and stir occasionally.
• Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf and serve.