Braised Beef with Cheesy Noodles

Braised Beef with Cheesy Noodles is a rich and comforting dish that combines tender, slow-cooked beef with creamy, cheese-coated noodles. It’s a perfect one-bowl meal for chilly evenings or whenever you crave a hearty and satisfying dinner.

Why You’ll Love This Recipe

This dish brings the depth and richness of slow-braised beef together with the creamy indulgence of cheesy noodles. It’s filling, flavorful, and incredibly comforting. Ideal for family dinners or a cozy weekend meal, it’s a dish that feels both rustic and indulgent with every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef chuck or stewing beef (cut into cubes)
• Onion
• Garlic
• Beef broth
• Tomato paste
• Worcestershire sauce
• Dried thyme or rosemary
• Salt
• Black pepper
• Olive oil
• Egg noodles or pasta of choice
• Cheddar or mozzarella cheese (shredded)
• Heavy cream or milk
• Butter
• Fresh parsley or green onions (optional garnish)

Directions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef cubes in batches. Set aside.
2. In the same pot, sauté chopped onions and garlic until translucent.
3. Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, thyme, salt, and pepper.
4. Return beef to the pot. Cover and simmer on low heat for 2–2½ hours or until the beef is fork-tender.
5. Cook the noodles according to package instructions. Drain and set aside.
6. In a separate saucepan, melt butter, then stir in heavy cream and shredded cheese until smooth and creamy.
7. Combine the cheesy sauce with the cooked noodles.
8. Serve the braised beef over or alongside the cheesy noodles. Garnish with fresh parsley or green onions if desired.

Servings and timing

Serves 4 to 6 and takes approximately 3 hours total, including braising time.

Variations

• Add mushrooms or carrots to the braising liquid for extra flavor and texture.
• Use blue cheese or gruyère for a bold twist on the cheese sauce.
• Substitute the beef with lamb for a different profile.
• Use whole wheat noodles or gluten-free pasta if preferred.
• Make it spicy with chili flakes or smoked paprika in the sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. The dish can also be frozen for up to 2 months; thaw overnight before reheating.

FAQs

What is the best cut of beef for braising?

Chuck roast or stewing beef is ideal due to its marbling and tenderness after slow cooking.

Can I make this in a slow cooker?

Yes. After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.

Is it necessary to brown the beef first?

Yes, browning adds flavor and improves texture, but it can be skipped for convenience.

Can I use store-bought cheese sauce?

You can, but homemade cheese sauce provides a fresher, creamier taste.

What type of noodles work best?

Egg noodles are traditional, but any sturdy pasta like rotini or shells will work.

Can I add vegetables to the noodles?

Yes, peas or steamed broccoli mix in well with the cheese sauce.

How do I prevent the noodles from becoming mushy?

Cook them just until al dente and toss with the sauce just before serving.

Can I make this dish ahead of time?

Yes. Store the beef and noodles separately and combine when reheating for best texture.

What cheeses melt best in the sauce?

Cheddar, mozzarella, fontina, or Monterey Jack melt smoothly and pair well with beef.

Can I use milk instead of cream?

Yes, but the sauce will be slightly lighter. Add more cheese for thickness if needed.

Conclusion

Braised Beef with Cheesy Noodles is the kind of comfort food that warms both the body and the soul. With fall-apart tender beef and rich, creamy noodles, it’s a dish that brings people together around the table with minimal fuss and maximum flavor.

Braised Beef with Cheesy Noodles

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Braised Beef with Cheesy Noodles is a comforting and hearty dish featuring tender, slow-cooked beef in a rich savory sauce served over creamy, cheesy egg noodles.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: American
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 2 lbs beef chuck roast, cut into large chunks
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup red wine (optional, or use beef broth)
• 2 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 12 oz egg noodles
• 2 tbsp butter
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• Chopped parsley for garnish (optional)

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Instructions

1. Season the beef chunks with salt and pepper.
2. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Brown the beef on all sides, then remove and set aside.
3. In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and tomato paste, cook for 1 minute.
4. Deglaze the pot with red wine (if using), scraping up any brown bits. Simmer for 2 minutes.
5. Return beef to the pot. Add beef broth, thyme, and rosemary. Bring to a simmer.
6. Cover and braise in a 325°F (160°C) oven for 2.5 to 3 hours, until beef is fork-tender.
7. Meanwhile, cook the egg noodles according to package instructions. Drain and return to the pot.
8. Add butter, milk, and shredded cheese to the noodles. Stir until creamy and cheese is melted.
9. Serve the braised beef over the cheesy noodles. Garnish with parsley if desired.

Notes

• Beef can also be braised on the stovetop at a low simmer if oven unavailable.
• Use a mix of cheeses like mozzarella or Parmesan for added flavor.
• Leftovers store well and taste even better the next day.

Nutrition

• Serving Size: 1 serving
• Calories: 620
• Sugar: 4g
• Sodium: 510mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 1g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 45g
• Cholesterol: 140mg