In a large Dutch oven or pot, heat olive oil over medium-high heat.
1 tablespoon olive oil
Toss beef cubes with salt, pepper, and flour. Sear the beef in batches until browned on all sides. Remove beef and set aside.
1.5 lbs beef chuck roast, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup all-purpose flour
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
1 large onion, 2 cloves garlic
Stir in beef broth, thyme, rosemary, bay leaf, Worcestershire sauce, and tomato paste. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4 cups beef broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 bay leaf, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste
Return the seared beef to the pot. Cover and simmer for 1.5-2 hours, or until the beef is very tender.
1.5 lbs beef chuck roast
Add the egg noodles to the pot and cook according to package directions, usually about 8-10 minutes, or until tender. Remove bay leaf before serving.
12 oz egg noodles, 1 bay leaf
Serve hot and enjoy!
