In your skillet, heat a splash of oil over medium-high heat.

Add the beef chunks in batches. Don’t crowd the pan, or you’ll steam the beef rather than searing it.

Turn the pieces until all sides are golden brown. This adds a rich flavor to your dish.

Note: Searing the beef is key to locking in those flavors.

In the same pan, add a bit more oil if needed, then toss in the onions, carrots, and celery.

Cook until they start to soften and the onions become translucent.

Add the garlic and cook for another minute until fragrant.

Transfer the beef and vegetables into a large pot.

Pour in the beef broth, add bay leaves, and thyme.

Bring to a boil, then reduce to a simmer. Cover and let it cook for about 1.5 to 2 hours until the beef is tender.

Warning: Keep the heat low enough to maintain a gentle simmer to prevent the beef from becoming tough.

In the last 20 minutes of cooking, add the egg noodles to the pot.

Stir occasionally to prevent sticking, and cook until the noodles are tender.

Fact: Egg noodles are a staple in many comfort dishes due to their ability to absorb flavors while adding a satisfying texture.

Remove the bay leaves and thyme sprigs.

Season with salt and pepper to taste.

Ladle into bowls and get ready to enjoy a dish that warms the soul.