You sprinkle the meat cubes with all-purpose flour and mix to coat evenly, shaking off the excess.
In a large pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown the meat in batches without crowding. Add more oil as needed. Transfer the browned meat to a plate with a skimmer and set aside.
In the same pot, you sauté the onion, carrots, celery, and garlic over medium-low heat until soft, about 8 minutes. Return the meat to the pot. Pour in the beef broth.
You add the seasoning, salt, pepper, bay leaves, and thyme and bring to a boil. Reduce the heat immediately and simmer, partially covered with a lid, for approximately 1 to 2 hours or until the meat is tender.
Finally, add the noodles and simmer until tender. Adjust seasoning as needed.