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Slow Cooker Curry Ramen with Beef Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes active, 3-8 hours slow cooking
  • Total Time: 4 hours 15 minutes to 8 hours 15 minutes depending on slow cooker setting
  • Yield: 4 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Fusion (Japanese and Indian-inspired)

Description

This Slow Cooker Curry Ramen with Beef is a comforting and hearty dish combining tender chunks of slow-cooked beef chuck roast simmered in a fragrant curry-spiced broth with rich coconut milk. Enhanced with garlic, ginger, turmeric, cumin, and soy and fish sauces for depth, this recipe finishes with quick-cooked ramen noodles and fresh garnishes like green onions, cilantro, and lime wedges. It’s a perfect fusion of warming curry flavors and satisfying ramen noodles, great for a flavorful weeknight meal.

Ingredients

Scale

Beef and Broth

  • 1 lb (450g) beef chuck roast, cut into chunks
  • 1 tablespoon olive oil (for browning the beef)
  • 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
  • 4 cups water

Noodles and Garnishes

  • 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

  1. Brown the Beef: Heat olive oil in a pan over medium-high heat. Add the beef chunks and sear them until browned on all sides. This step locks in flavor and improves texture.
  2. Prepare the Slow Cooker: Transfer the browned beef to the slow cooker. Add the chopped onion and minced garlic on top of the beef.
  3. Add Spices and Liquids: Sprinkle curry powder, ground ginger, turmeric, and cumin over the ingredients in the slow cooker. Pour in the beef broth, coconut milk, soy sauce, fish sauce (if using), brown sugar, and add salt and pepper to taste.
  4. Cook in the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreddable.
  5. Cook the Ramen: About 10 minutes before serving, bring 4 cups of water to a boil in a pot. Cook ramen noodles according to package instructions without the seasoning packet, usually 3-4 minutes. Drain and toss with sesame oil to prevent sticking (optional).
  6. Assemble the Dish: Divide the cooked ramen noodles into bowls. Ladle the hot curry beef and broth over the noodles, ensuring each bowl has plenty of tender beef and flavorful broth.
  7. Garnish and Serve: Top each bowl with chopped green onions and fresh cilantro. Serve with lime wedges on the side to squeeze over the top for a bright, fresh finish.

Notes

  • Discard the ramen seasoning packet as it may overpower the curry flavors.
  • Fish sauce is optional but adds a deeper umami flavor to the broth.
  • Adjust the curry powder to your preferred spice level or type.
  • For a vegetarian version, substitute beef with firm tofu and use vegetable broth instead.
  • If you prefer a thicker broth, you can mix 1 tablespoon cornstarch with a little cold water and stir in during the last 30 minutes of slow cooking.

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Find it online: https://tastykitchenfix.com/slow-cooker-curry-ramen-with-beef-recipe/