In a large sauté pan, heat oil until hot. (Brown beef stew meat) add onions, garlic, tomato paste, and dried thyme. Stir until onions are softened, about 5 minutes. Add onion mixture to broth.
(In large stock pot add broth, beef stew meat,) onion mixture, mushrooms, carrots, celery, soy sauce, bay leaves and dried parsley. Season with salt and pepper, to taste.
Cover and simmer until vegetables are tender, 1-1 1/2 hours. (Transfer beef stew meat to a cutting board, let cool slightly, then shred into bite-size pieces. Transfer beef back to stock pot) Discard bay leaves. Heat back to a simmer, add egg noodles or pasta of choice. Simmer until pasta is tender. Season with salt and pepper and serve.
Directions for using beef stew meat and canned or carton broth or stock are in ( )