1. Sear the Beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the beef cubes dry with a paper towel (this helps them brown better) and season them lightly with salt and pepper. Sear the beef in batches to avoid overcrowding, cooking until each side is browned, about 3–4 minutes per batch. Remove the beef and set aside.

2. Sauté Aromatics

In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3–4 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.

3. Deglaze the Pot

Pour in a splash of beef broth or water, scraping the bottom of the pot with a wooden spoon to release any browned bits (this is where much of the flavor comes from).

4. Simmer the Beef

Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, soy sauce (if using), thyme, smoked paprika, and black pepper. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 1 1/2 to 2 hours, or until the beef is fork-tender. Stir occasionally and add water if the liquid reduces too much.

5. Cook the Noodles

About 15 minutes before the beef is done, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain the noodles and toss them with butter if desired.

6. Combine Beef and Noodles

Once the beef is tender, taste the broth and adjust seasoning with additional salt and pepper if needed. Stir in the cooked noodles and let them sit for a few minutes to absorb the flavors. If the mixture is too thick, add a little more beef broth or water to reach your desired consistency.

7. Serve

Ladle the beef and noodles into bowls. Garnish with fresh parsley and grated Parmesan cheese if desired. Serve immediately and enjoy!