Beefy chunks of stewing meat along with egg noodles, onion, carrots, celery, and garlic make up the backbone of this recipe with an easy yet flavorful broth to tie it all together.
Add olive oil to a large dutch oven over medium heat.
Once the oil is hot, add beef to the pot in batches and sear for 1 – 2 minutes per side. Add more olive oil with each batch as needed. Set all the meat aside when browned.
If needed, add a little more olive oil to cook the onion, carrots, celery, and garlic on medium heat for about 5 minutes.
Pour in Worcestershire sauce, salt, ground pepper, dried thyme, dried parsley, bay leaves, beef broth and bring to a boil. Add in meat back into the pot and mix, reduce heat to low, simmer and cook covered for 2 hours or until beef is tender to your liking.
Remove the lid, add egg noodles, and cook for 10 minutes (depending on desired doneness). If needed, add 1 cup water to cover egg noodles.
Serve warm garnished with parsley.
Notes
You can use any kind of noodle you prefer for this recipe. We like to use thick egg noodles for ours. Old-fashioned extra wide or kluski noodles are excellent here as well.