Description

This Slow Cooker Curry Ramen with Beef is a comforting and flavorful dish combining tender chunks of beef chuck roast slow-cooked in a fragrant curry-spiced broth with creamy coconut milk. Paired with traditional ramen noodles and garnished with fresh green onions, cilantro, and lime wedges, this recipe offers a rich, savory, and slightly spicy meal perfect for cozy nights in. The slow cooker method ensures the beef is melt-in-your-mouth tender while the aromatic spices infuse deep into the broth, creating a deliciously hearty ramen experience at home.

Ingredients

Scale

Beef and Aromatics

1 lb (450g) beef chuck roast, cut into chunks
1 onion, chopped
2 cloves garlic, minced

Spices

1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin

Liquids and Sauces

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

Cooking Oils

1 tablespoon olive oil (for browning the beef)
1 tablespoon sesame oil (optional, for flavor)

Noodles and Toppings

4 cups water
2 packages ramen noodles (discard the seasoning packet)
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 the olive oil in a skillet over medium-high heat. Add the chunks of beef chuck roast and sear them on all sides until nicely browned. This step enhances the flavor by caramelizing the beef’s surface.
Prepare the Slow Cooker: Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, curry powder, ground ginger, turmeric, and ground cumin to the slow cooker. Stir to combine the spices evenly with the beef and aromatics.
Add Liquids and Seasoning: Pour in the beef broth and coconut milk. Add the soy sauce, fish sauce if using, brown sugar, and season with salt and pepper to taste. Stir gently to mix all ingredients together in the slow cooker.
Cook in the Slow Cooker: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well developed.
Cook the Ramen Noodles: About 10 minutes before serving, bring 4 cups of water to a boil in a pot on the stovetop. Add the ramen noodles (discard the seasoning packets) and cook according to package instructions, usually 3-4 minutes. Drain the noodles and rinse briefly under warm water to prevent sticking. Toss with sesame oil if desired for extra flavor.
Assemble the Dish: To serve, divide the cooked ramen noodles among bowls. Ladle the curry beef and broth over the noodles, ensuring each bowl gets plenty of beef and sauce.
Garnish and Serve: Sprinkle chopped green onions and fresh cilantro over the top. Serve with lime wedges on the side to squeeze over just before eating for a bright, citrusy finish.

Notes

Discard the seasoning packets from the ramen noodles, as they are not needed for this recipe.
Fish sauce is optional but adds a depth of umami flavor; you can omit it if you prefer.
Adjust the spice levels by increasing or decreasing the amount of curry powder or adding chili flakes if desired.
For a thicker broth, you can remove the lid during the last hour of cooking to allow some liquid to evaporate.
This recipe is great for meal prep and tastes even better the next day after the flavors have melded further.