Preheat the oven to 325°F (165°C). Heat the olive oil and butter in a large Dutch oven over medium-high heat.

Season the beef cubes with 1 teaspoon of salt and ½ teaspoon of black pepper. Sear the beef in batches, browning all sides. Remove the beef and set aside.

In the same Dutch oven, add the onion and celery. Cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.

Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Stir in the Italian seasoning, and the remaining 1 teaspoon of salt and ½ teaspoon of black pepper.

Return the seared beef to the pot, ensuring it is submerged in the broth. Cover with a lid and transfer to the oven. Bake for 1 ½ to 2 hours, or until the beef is tender.

Remove the Dutch oven and place the pot on the stovetop over medium heat.

In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the beef mixture and simmer until the sauce thickens, about 2-3 minutes.

Cook the egg noodles according to package instructions during the last 10 minutes of the beef cooking. Serve the beef and gravy over the noodles, garnished with fresh parsley. Enjoy!