Cooking Steps

• Brown the beef. Add the beef to a large mixing bowl and season generously with salt and pepper. Add the flour and toss until evenly combined. Heat 1 tablespoon of the oil in a large stockpot over medium-high heat. Add half of the beef and cook, turning occasionally, until browned on all sides. Transfer the beef to a clean plate. Repeat the process with an additional 1 tablespoon oil and the remaining beef, then transfer the beef to a clean plate.
• Sauté the veggies. Add the remaining oil and onion to the stockpot. Sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 minute, stirring occasionally. Add 6 cups of the beef stock, the cooked beef, thyme and bay leaf and stir to combine.
• Simmer. Continue cooking until the broth reaches a low simmer. Reduce heat to low, cover, and simmer for 2.5 hours or until the beef shreds easily with a fork.
• Shred the beef. Carefully transfer the beef to a clean plate and use two forks to shred it into bite-sized pieces. Remove and discard the bay leaf and thyme sprigs.
• Cook the noodles. Add the remaining 2 cups of beef stock to the pot and increase heat to high. Once the stock begins to boil, add the egg noodles and cook, stirring occasionally, until al dente.
• Season. Remove the pan from the heat and stir the shredded beef back in. Taste and season with additional salt and pepper if needed.
• Serve. Serve immediately, garnished with a few extra twists of black pepper, and enjoy!