Toss the cubed beef with flour to ensure it is evenly coated.

Heat oil in a large Dutch Oven set on medium high and heat until shimmering. Add beef, let cook without stirring until brown crust forms. Stir once to flip beef and brown again.

Remove beef from pot, turn down to medium heat, add additional oil if needed, and saute the onions until tender.

Once onions become tender, add carrots and celery and continue to saute until onions begin to turn golden.

Add minced garlic and cook until fragrant.

Add a splash of beef broth into the pot and scrap the bottom to loosen any cooked-on fond (burnt bits) at the bottom of the pot. Once fond has been incorporated into the broth add the beef back into pot, along with remaining beef broth, Worcestershire sauce, bay leaves, thyme, and black pepper.

Bring to a boil, then reduce to a simmer. Cover and cook for 3 hours, or until the beef is tender.

Add dry egg noodles in final 10 minutes of cooking (or length of time listed on the package instructions).

Ladle soup into bowls and serve with freshly baked crusty bread.