Stew Beef and Egg Noodles

• Prepare the stew beef by cutting it into bite-sized pieces (about 1 inch cubes)
• Put on a pot of water to boil
• Mix flour, pepper, and garlic power together in a bowl
• Dredge the cut-up stew beef through the flour mixture until all pieces are well coated
• Heat pan at medium heat with a tbsp of butter and a tbsp olive oil
• Once butter is melted and oil starts to shimmer, you're ready to start cooking the beef.

Cook the beef in batches

• add beef one piece at a time
• Let each side brown for about a minute, flip to brown next side, repeat until all sides are brown, and then push to the side of the pan.

  You can generally add about 10-20 pieces at a time before it's time to flip the first piece. Flip everything until all sides are brown, then push to the side and start the next batch.
• Add more oil as needed to keep the "landing area" for new beef coated in a thin layer of oil.

  The flour will tend to soak up the oil. You don't want the pan to get dry, or the new pieces won't brown properly.
• Once all pieces are browned, spread evenly across the pan and allow to cook for 10 more minutes or until pieces are cooked through.

Make the Egg Noodles

• Cook according to package directions, drain, then return to the pot and add a tbsp of butter. Mix to coat noodles with butter.

Serve

• Spoon noodles onto plates and top with beef.

  Scrape the bottom of the pan to get the cooked-on bits unstuck, and divide among your servings. (they carry a lot of flavor.)