Cut beef into 1/2 cubes.
Toss beef with flour, salt and pepper
In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
Bring to a boil.
Reduce heat; cover and simmer for approximately 1 hour.
Add veggies and bring to boil.
Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
Remove bay leaves before serving.