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Slow Cooker Curry Ramen Beef Recipe
Ben Carraoli

Slow Cooker Curry Ramen Beef Recipe

I just made the most comforting bowl of Slow Cooker Curry Ramen with Beef and I can’t wait to share the recipe with you. It’s rich, warming, and surprisingly simple to pull off even on a busy day. The slow-cooked beef becomes tender and melts into a creamy coconut curry broth that hugs chewy ramen noodles.
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Total Time 6 hours 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2½ to 3- pound chuck roast fat trimmed, cut into 3-inch pieces — this cut becomes tender and shreddable after slow cooking.
  • 2 teaspoons of kosher salt — helps season and tenderize the beef.
  • 1 tablespoon vegetable oil — for searing the beef to deepen flavor.
  • 6 cups chicken stock — provides a light savory base for the curry broth.
  • 1 12.5-ounce can coconut milk (shaken) — gives the broth its rich, creamy, slightly sweet texture.
  • 1 tablespoon red curry paste add more to taste — the aromatic backbone that delivers spices and warmth.
  • 2 tablespoons fresh lime juice — brightens and balances the richness.
  • 1 tablespoon grated ginger — adds warmth and zesty depth.
  • 2 garlic cloves grated — gives the broth aromatic savoriness.
  • 1 1/2 tablespoons soy sauce — adds salty umami notes.
  • 1½ tablespoons fish sauce — deepens savory complexity.
  • 1 tablespoon brown sugar — balances salt spice, and richness.
  • 3 heads baby bok choy halved — brings freshness and vibrant green color.
  • 4 ounces shiitake mushrooms sliced — adds earthy flavor and texture.
  • ¼ cup sliced green onions — for freshness and garnish.
  • 2 4-ounce packages dried ramen noodles — the chewy base that absorbs the curry broth.
  • 6 soft-boiled eggs halved — optional but adds richness.
  • Toasted sesame seeds — for a nutty finish.

Method
 

  1. Season the beef chunks generously with salt. Heat oil in a skillet over high heat and sear the beef until browned on all sides. This step adds deep flavor and is worth the extra few minutes.
  2. Whisk together chicken stock, coconut milk, curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar inside the slow cooker. Once the mixture is smooth, add the seared beef and make sure it’s fully submerged.
  3. Cover and cook on high for about 6 hours, or low for 8 hours, until the beef becomes fall-apart tender. Slow cooking breaks down the meat fibers and enriches the broth.
  4. Remove the beef, shred it with forks, and return it to the broth. Add bok choy, mushrooms, and green onions. Let them cook for about 15 minutes until soft but still vibrant.
  5. Stir in the dried ramen noodles and continue cooking for about 15 minutes, or until the noodles are tender and have absorbed some of the broth’s flavor.
  6. Ladle the curry ramen into bowls. Top with a soft-boiled egg, extra green onions, and toasted sesame seeds. Serve warm and enjoy the cozy flavors.

Notes

  • I like to taste the broth before adding the noodles and adjust lime, salt, or curry paste if needed.
  • If the broth feels too thin, I add a splash of coconut milk or a small cornstarch slurry to thicken it slightly.
  • Letting the shredded beef soak in the broth longer helps it absorb more flavor.
  • Searing the beef makes a huge difference — don’t skip this step even if you're in a rush.