Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove from pot and set aside.
2 tablespoons Olive Oil, 1 teaspoon Salt, 0.5 teaspoon Black Pepper, 1.5 lbs Beef Stew Meat
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
Return the browned beef to the pot. Pour in beef broth, Worcestershire sauce, thyme, and add the bay leaf.
1.5 lbs Beef Stew Meat, 4 cups Beef Broth, 1 tablespoon Worcestershire Sauce, 1 teaspoon Dried Thyme, 1 bay leaf
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1.5-2 hours, or until the beef is tender.
In a small bowl, whisk together cornstarch and cold water until smooth. Pour the slurry into the simmering beef mixture and stir constantly until the gravy thickens. Remove bay leaf.
2 tablespoons Cornstarch, 0.25 cup Cold Water
While the beef is simmering, cook the egg noodles according to package directions in salted water. Drain well.
12 oz Egg Noodles, Water, 1 teaspoon Salt
Stir the cooked noodles into the beef tips and gravy. Serve hot.
12 oz Egg Noodles, 1.5 lbs Beef Stew Meat
