Description
Slow Cooker Curry Ramen with Beef is a rich, flavorful, and comforting dish that brings together tender beef, aromatic curry spices, and soft ramen noodles. The slow cooker does all the work, infusing the beef with deep flavors while creating a savory broth that’s perfect for slurping up. This dish is perfect for busy days and makes an incredibly satisfying dinner.
Ingredients
Scale
For the Beef Curry Broth:
- 1 lb (450g) beef chuck roast, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 4 cups beef broth
- 1 can (14 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional, for depth of flavor)
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- 1 tablespoon olive oil (for browning the beef)
For the Ramen:
- 4 cups water
- 2 packages ramen noodles (discard the seasoning packet)
- 1 tablespoon sesame oil (optional, for flavor)
- 1/2 cup chopped green onions, for garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Brown the Beef:
- In a large skillet, heat the olive oil over medium-high heat. Brown the beef chunks on all sides for about 5-6 minutes. This step enhances the flavor of the beef and the broth.
- Prepare the Slow Cooker:
- Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, curry powder, ground ginger, turmeric, cumin, beef broth, coconut milk, soy sauce, fish sauce (if using), and brown sugar. Stir to combine. Season with salt and pepper to taste.
- Cook in the Slow Cooker:
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors have melded together.
- Cook the Ramen:
- About 15 minutes before serving, bring 4 cups of water to a boil in a separate pot. Add the ramen noodles and cook according to the package instructions. Once cooked, drain the noodles and set them aside.
- Assemble the Dish:
- Divide the cooked ramen noodles into bowls. Ladle the beef curry broth and chunks of beef over the noodles. Drizzle with sesame oil for added flavor, if desired.
- Serve:
- Garnish with chopped green onions, fresh cilantro, and a squeeze of lime juice. Serve hot and enjoy!
Notes
- For a spicier version, add some chili flakes or chopped fresh chilies to the broth.
- You can substitute the beef chuck roast with beef stew meat if desired.
- If you prefer, you can make this dish ahead of time and store the broth and beef separately. Simply reheat before serving and cook the ramen fresh.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours (slow cooker), 15 minutes (ramen)
- Category: Main Course, Soup, Slow Cooker
- Method: Slow Cooking, Boiling
- Cuisine: Asian, Japanese-inspired, Curry
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 1g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg