1-First Step: Mise en place and initial seasoning (Prep ~15 minutes) Gather all ingredients and measure them out. Pat the beef pieces dry with paper towels, then season generously with fine sea salt and freshly ground black pepper. Toss the seasoned beef with 2 tablespoons of all-purpose flour until lightly coated; this helps with browning and gives the braising liquid more body.

2-Second Step: Brown the beef Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. Brown the beef in batches so pieces caramelize instead of steaming. Cook each batch until deeply golden on all sides, about 3-5 minutes per side. Transfer browned beef to a plate and set aside.

3-Third Step: Sauté aromatics Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot, then add the diced white onion. Sauté until the onion softens and becomes translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant, stirring so garlic does not burn.

4-Fourth Step: Deglaze and build the braise Pour 6 cups of beef stock into the pot, scraping up any brown bits on the bottom with a wooden spoon. Return the browned beef pieces to the pot. Add 2 sprigs fresh thyme and 1 large bay leaf. Bring the liquid to a low simmer, then cover the pot, reduce heat to maintain a gentle simmer, and cook for 2.5 hours, or until the beef shreds easily with a fork.

5-Fifth Step: Shred the beef and remove herbs Lift the beef out of the braising liquid and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf and thyme sprigs. Skim any excess fat from the surface of the braising liquid if desired.

6-Sixth Step: Cook the noodles Add the remaining 2 cups of beef stock to the pot with the braising liquid and bring it to a boil. Stir in 12 ounces wide egg noodles and cook until just al dente, stirring occasionally so noodles do not stick together. Cooking time will depend on your noodles, typically 6-10 minutes.

7-Seventh Step: Combine and season Return the shredded beef to the pot and stir to combine. Taste and adjust seasoning with fine sea salt and freshly ground black pepper. For a slightly tangy, savory lift, stir in a dash of Worcestershire sauce or an extra sprig of fresh thyme if you like. Serve immediately, optionally garnished with freshly ground black pepper and grated Parmesan.