Description

This Slow Cooker Curry Ramen with Beef is a comforting and flavorful dish perfect for busy days. Tender beef chuck roast simmers in a fragrant and spicy curry broth enriched with coconut milk, spices, and umami from soy and fish sauces. The rich broth is served over perfectly cooked ramen noodles and garnished with fresh green onions, cilantro, and tangy lime wedges for a satisfying meal that combines the best of curry and ramen.

Ingredients

Scale

Beef and 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)
4 cups water

Noodles and Garnish

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

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Instructions

Brown the Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the beef chuck roast pieces and brown them on all sides to develop flavor and seal in juices. Remove and set aside.
Prepare the Slow Cooker: Add the chopped onion and minced garlic to the slow cooker. Sprinkle in the curry powder, ground ginger, turmeric, and cumin. Stir to combine with the onion and garlic, releasing the spices’ aromas.
Add Liquids and Seasonings: Pour in the beef broth, coconut milk, soy sauce, fish sauce (if using), brown sugar, and 4 cups of water. Stir well to blend all ingredients together.
Add Beef to Slow Cooker: Place the browned beef chunks into the slow cooker, submerging them as much as possible in the liquid mixture. Season with salt and pepper to taste.
Cook in the Slow Cooker: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and the broth is fragrant and flavorful.
Cook the Ramen: About 10 minutes before serving, bring a large pot of water to a boil. Add the ramen noodles, discarding the seasoning packets, and cook according to package instructions, usually 3-4 minutes until just tender. Drain the noodles and toss with optional sesame oil to prevent sticking and add flavor.
Assemble the Dish: Divide the cooked ramen noodles into bowls. Ladle the slow cooker curry beef broth generously over the noodles, ensuring plenty of tender beef pieces in each bowl.
Garnish and Serve: Top each bowl with chopped green onions and fresh cilantro. Serve immediately with lime wedges on the side to squeeze over the ramen for a fresh, tangy finish.

Notes

Fish sauce is optional but adds depth and umami to the broth—omit for a milder taste.
To reduce sodium, use low-sodium beef broth and soy sauce.
For a spicier version, add a chopped chili or a dash of cayenne pepper to the slow cooker.
Leftover curry broth can be strained and refrigerated for use in other dishes.
If short on time, this recipe can be adapted for the stovetop by simmering beef and broth for 1.5 to 2 hours until tender.

Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Category: Dinner
Method: Slow Cooking
Cuisine: Fusion (Japanese and Southeast Asian influences)