1-First, season the beef with salt and pepper, then toss it with the flour to coat evenly. Heat 1 Tbsp of the olive oil in a large stockpot over medium-high heat and brown half the beef, then remove it to a plate and repeat with the remaining beef and oil. This step locks in that rich, savory taste you love.

2-Next, add the remaining 1 Tbsp oil and the diced onion to the pot; sauté for 4-5 minutes until softened, then stir in the garlic and sauté for 1 more minute. Pour in 6 cups of the beef stock, return the browned beef to the pot, and add the thyme sprigs and bay leaf. Stir everything together for a flavorful mix.

3-Bring the pot to a gentle simmer, cover, and cook on low for about 2½ hours until the beef shreds easily with a fork. Once done, remove the beef, shred it with two forks, and discard the bay leaf and thyme sprigs. Add the remaining 2 cups of beef stock, raise the heat to high, and bring to a boil. Then, add the egg noodles and cook for 8-10 minutes until al dente, stirring occasionally.

4-Finally, return the shredded beef to the pot, taste, and adjust the seasoning with more salt and pepper if needed. Serve it hot, perhaps with a simple side like a fresh chicken stir-fry for added variety.

5-For a quicker option, use the ‘Sauté’ mode for the first three steps as described above. Once the beef is browned and veggies are sautéed, add the remaining ingredients except the noodles, seal the lid, and pressure-cook on high for 60 minutes. Quick-release the pressure, then follow the steps to shred the beef and cook the noodles directly in the pot.

6-If you prefer slow cooking, follow the first three steps on the stovetop, then transfer everything except the noodles to your slow cooker. Cook on HIGH for 4-5 hours or LOW for 7-8 hours until the beef is tender. Finish by shredding the beef and cooking the noodles as in the original steps.