– 2 pounds beef chuck, cut into 1-inch cubes
– 1/4 cup all-purpose flour
– Salt and freshly ground black pepper to taste
– 2 tablespoons olive oil
– 4 carrots, peeled and sliced
– 3 potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 bay leaf
– 12 ounces egg noodles
– 3 tablespoons unsalted butter