Beef and Noodles Recipe for 6 Servings

Instructions:

1. Pat the beef dry with paper towels. Heat butter and oil over medium-high heat in a large Dutch oven or deep skillet. Add beef in batches to avoid crowding and cook until each piece has a deep mahogany-colored crust. Remove beef and set aside.
2. In the same pot, sauté the diced onions until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Sprinkle in the flour and whisk for 1 minute to cook out the raw flour taste.
4. Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the brown bits (fond).
5. Return the seared beef and any accumulated juices to the pot. Add the bay leaf and thyme. Bring to a gentle boil, then reduce heat to low, cover and simmer for 20-25 minutes until the beef is tender.
6. Stir in the wide egg noodles. Cover and cook for 7-10 minutes, stirring occasionally, until the noodles are tender.
7. Stir in the heavy cream to create a velvety glaze. Remove the bay leaf and garnish with fresh parsley before serving.