- Heat oil in Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 6 minutes, transferring beef to plate as it is browned; set aside.
- Add onion and garlic to Dutch oven. Reduce heat to medium and cook, stirring occasionally, until onion is golden, about 10 minutes. Stir in vinegar, bay leaf, thyme, salt, and pepper. Add apple juice, scraping to loosen any browned bits on bottom of pot. Add broth and bring to simmer. Return beef with any accumulated juices and carrots to pot. Reduce heat and simmer, covered, until beef is fork-tender and carrots are softened, about 1 1/2 hours. Remove and discard bay leaf and thyme sprigs.
- Divide noodles evenly among 4 plates or large shallow bowls; top evenly with stew and sprinkle with parsley.
- Per serving: about 1 cup stew and 1/2 cup noodles
Make it ahead. Prepare the stew through step 2. Transfer to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months. To reheat, if frozen, thaw the stew overnight in the refrigerator. Transfer to a medium saucepan. Cook, covered, over medium heat, stirring occasionally, until heated through, about 10 minutes. Meanwhile, cook the noodles.