Step 1

Combine salt, pepper, and flour in a large bowl. Toss beef with flour mixture. Heat 2 teaspoons oil in oven-safe stockpot over medium heat. Add beef and cook until browned on the outside and just beginning to caramelize. Remove beef from pan.

Step 2

Preheat oven to 325˚F. Add remaining oil to pan along with carrots, celery, tomato paste, onion, and garlic. Cook for 5 minutes then add tomatoes, honey, vinegar, thyme, onion powder, white pepper, and soy sauce or wine. Cook for 2 minutes.

Step 3

Add beef back to pan along with broth and olives. Cook for 4 minutes, then cover and place pan in oven for 2 hours. Check on progress every 20 minutes, adding more broth if stew becomes dry.

Step 4

When ready to serve prepare egg noodles to package directions and drain. Serve stew over noodles.