Description
This Slow Cooker Curry Ramen with Beef is a comforting and flavorful dish that combines tender beef stew meat simmered in a rich coconut curry broth with instant ramen noodles and fresh greens. Perfect for a hands-off meal, it delivers a taste of Asian-inspired cuisine with minimal prep and maximum deliciousness.
Ingredients
Scale
Beef and Aromatics
- 1 1/2 lbs beef stew meat or chuck roast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Sauces
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 can (13.5 oz) coconut milk
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Vegetables and Garnishes
- 3 packages instant ramen noodles (discard seasoning packets)
- 2 cups baby spinach or bok choy
- 1/2 cup shredded carrots
- 2 green onions, sliced
- Fresh cilantro and lime wedges for garnish
Instructions
- Sear the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef pieces for 2–3 minutes until browned on all sides. This step seals in the flavor and juices of the beef.
- Combine Ingredients in Slow Cooker: Transfer the seared beef to the slow cooker. Add the chopped onion, minced garlic, grated ginger, red curry paste, curry powder, coconut milk, beef broth, soy sauce, fish sauce, and brown sugar. Stir well to combine all ingredients evenly.
- Cook the Beef: Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is exceptionally tender and the flavors have melded together.
- Add Noodles and Vegetables: About 20 minutes before you’re ready to serve, add the instant ramen noodles (breaking them into smaller pieces if you prefer), the baby spinach or bok choy, and shredded carrots. Stir to combine, cover, and cook on high for an additional 15 to 20 minutes until the noodles are soft and the greens are wilted.
- Serve and Garnish: Ladle the curry ramen into bowls and top with sliced green onions, fresh cilantro, and a squeeze of lime juice. Serve hot for a comforting meal.
Notes
- For extra heat, add a diced chili or a spoonful of chili garlic sauce to the slow cooker.
- You can swap beef for chicken or tofu and use vegetable broth to make a lighter or vegetarian version.
- Leftovers tend to thicken as they cool and often taste even better the next day after flavors have further developed.
