Coat the Beef: Toss the beef cubes with flour, salt, and pepper until well coated.
Sear the Beef: In a skillet, heat olive oil and brown the beef on all sides. Transfer to the slow cooker.
Sauté the Vegetables: In the same skillet, sauté carrots, potatoes, onion, and garlic until softened. Add to the slow cooker.
Prepare the Broth: Pour beef broth into the skillet, scraping off any browned bits. Stir in tomato paste, Worcestershire sauce, thyme, and bay leaf. Pour over the beef and vegetables in the slow cooker.
Cook Slowly: Cook on low for 7-8 hours or on high for 4-5 hours until beef is tender.
Cook the Noodles: About 20 minutes before serving, cook egg noodles according to package instructions. Drain and toss with butter.
Serve: Serve the warm beef stew over a bed of buttered noodles. Enjoy every savory bite!
