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Craving comforting ramen but short on time? Discover this incredibly easy Crockpot Beef Ramen recipe! It delivers all the savory, hearty flavors you love with minimal effort. Just set it and forget it, then enjoy a delicious meal. This article will guide you through making a perfect slow cooker ramen that’s ideal for any night.
Why You’ll Love This Crockpot Beef Ramen Recipe
This recipe quickly becomes a family favorite for many reasons:
- Effortless Weeknight Meal: Simply combine ingredients in your slow cooker for a hands-off dinner.
- Deep, Rich Umami Flavor: The slow cooking process develops incredible depth in the broth. The concept of umami, often described as the "fifth taste," contributes significantly to the savory richness found in many slow-cooked dishes, as detailed in research on the science of umami taste.
- Hearty and Satisfying: Loaded with tender beef, crisp vegetables, and chewy noodles.
- Perfect for Meal Prep: Enjoy leftovers throughout the week, as this Crockpot Beef Ramen reheats beautifully.
- Versatile and Customizable: Easily adapt ingredients to suit your family’s preferences.
Ingredients for Crockpot Beef Ramen
Gather these simple ingredients to create your savory Crockpot Beef Ramen:
- 1 pound ground beef (sirloin 93/7 recommended)
- 1 cup matchstick carrots
- 1 medium red bell pepper (sliced)
- 2-3 large scallions (roughly chopped)
- 3 cloves garlic (minced)
- 1/2 cup low sodium soy sauce
- 2 Tablespoons brown sugar
- 14.25 ounces chicken stock (or beef stock)
- 2 packs ramen noodles (discard seasoning packets)
- Optional garnishes: sesame seeds, extra scallions
Notes & Substitutions
Feel free to customize your slow cooker ramen. You can substitute ground beef with ground turkey or pork for a different flavor. Try adding other vegetables like sliced mushrooms, spinach, or bok choy during the last hour of cooking. For a gluten-free option, use tamari instead of soy sauce and choose gluten-free ramen noodles or rice vermicelli. Adjust the sweetness by varying the amount of brown sugar or using maple syrup.
Equipment You’ll Need
Having the right tools makes this Crockpot Beef Ramen even easier. You’ll need a 6-quart slow cooker (or larger) to accommodate all ingredients. A large skillet helps brown the beef. Don’t forget a whisk and mixing bowl for the sauce, along with measuring cups, spoons, a sharp knife, and a cutting board for prep.
How to Make Crockpot Beef Ramen (Step-by-Step)
Follow these easy steps to prepare your delicious Crockpot Beef Ramen:
- Brown the beef: Heat a large skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it up as it browns.
- Drain excess fat: Carefully drain any excess grease from the browned beef. This prevents your ramen from becoming oily.
- Combine in slow cooker: Transfer the cooked beef to the basin of a 6-quart slow cooker. Add the matchstick carrots, sliced red bell pepper, and the roughly chopped scallions.
- Whisk sauce ingredients: In a medium bowl, whisk together the minced garlic, low sodium soy sauce, brown sugar, and chicken stock until well combined.
- Pour and stir: Pour the prepared sauce mixture over the ingredients in the slow cooker. Stir everything gently to ensure all components are thoroughly coated.
- Slow cook: Cover the slow cooker with its lid. Cook the mixture on the LOW setting for 4 to 6 hours. This allows the flavors to meld beautifully.
- Add ramen noodles: Approximately 30 minutes before you plan to serve, stir in the dry ramen noodles. Remember to discard the seasoning packets; you only need the noodles themselves.
- Continue cooking: Continue cooking, stirring the noodles around frequently to ensure they submerge in the broth and cook evenly.
- Serve immediately: Once the noodles are tender, your slow cooker ramen is ready. Serve it hot, topping with additional fresh scallions and a sprinkle of sesame seeds, if desired.
Pro Tips for the Best Crockpot Beef Ramen
Achieve perfect results with these simple tips. Always brown the beef thoroughly before adding it to the slow cooker; this adds depth of flavor and texture. This browning process, known as the Maillard reaction, is crucial for developing complex flavors that enhance the overall dish, as explained in discussions about browning meat before slow cooking. Taste your broth before adding noodles and adjust seasonings like soy sauce or a pinch of sugar. Using good quality chicken or beef broth makes a noticeable difference. Pay close attention to the noodle addition time; adding them too early can lead to mushy noodles. Cook them just until tender, usually 15-30 minutes, depending on the noodle type. For a spicier kick, add a dash of sriracha or chili garlic sauce when serving your Crockpot Beef Ramen.
Serving, Storage, and Variations
Make this Crockpot Beef Ramen your own!
- Serving Suggestions: Garnish with a soft-boiled egg, a drizzle of sesame oil, or some fresh cilantro for extra flavor and flair.
- Storage Instructions: Store any leftover slow cooker ramen in an airtight container in the refrigerator for up to 3-4 days. The noodles may soften slightly, but the flavor remains delicious.
- Freezing Tips: You can freeze the broth and beef mixture before adding noodles. Thaw, then reheat and add fresh noodles for best results.
- Protein Variations: Swap ground beef for shredded chicken, pork shoulder, or even firm tofu for a vegetarian twist.
- Vegetable Additions: Boost nutrition and flavor by adding spinach, sliced mushrooms, or chopped bok choy during the last 30 minutes of cooking.
- Spice Level Adjustments: Kick up the heat with a dash of sriracha, a spoonful of chili garlic sauce, or a pinch of red pepper flakes.
Crockpot Beef Ramen Nutrition Information
This homemade Crockpot Beef Ramen offers a hearty meal. While specific nutritional values can vary based on exact ingredients and portion sizes, this dish provides protein from the beef and fiber from the vegetables. Estimates for a single serving typically include around 350-450 calories, 25-30g protein, 15-20g fat, and 30-40g carbohydrates. You can reduce sodium by using low-sodium broth and soy sauce, and lower fat content by selecting leaner ground beef.
| Nutrition Facts (Estimated per serving) |
|---|
| Calories: 400 |
| Protein: 28g |
| Fat: 18g |
| Carbohydrates: 35g |
| Sodium: 950mg |
| Fiber: 3g |
Disclaimer: These are approximate values and may vary depending on specific ingredients and brands used.
Crockpot Beef Ramen FAQ
Can I use frozen ramen noodles?
Yes, you can often find frozen fresh ramen noodles. Add them directly to the slow cooker during the last 15-20 minutes, stirring until tender.
Can I make this ahead of time?
You can prepare the beef and sauce mixture a day in advance. Store it in the refrigerator, then transfer to the slow cooker and add noodles when ready to cook.
What other vegetables can I add?
Consider adding thinly sliced cabbage, edamame, or water chestnuts for extra crunch and nutrition in your slow cooker ramen. Add tender vegetables like spinach at the very end.
Can I freeze Crockpot Beef Ramen?
It’s best to freeze the broth and beef mixture before adding the noodles. Noodles can become mushy when frozen and reheated.
What if my noodles get mushy?
Mushy noodles usually mean they cooked too long. Add ramen noodles only during the final 15-30 minutes of cooking, and check for tenderness frequently.
Conclusion
This Crockpot Beef Ramen truly simplifies weeknight cooking without sacrificing flavor. It’s the perfect recipe for busy parents and beginners looking for a comforting, hearty meal with minimal fuss. You’ll love the rich, savory broth and tender ingredients that come together effortlessly in your slow cooker. Give this easy recipe a try tonight and discover your new favorite way to enjoy ramen! Share your comments and creative twists below.
Crockpot Beef Ramen
Equipment
- slow cooker (6-quart or larger)
- Large skillet
- whisk
- mixing bowl
- measuring cups and spoons
- Cutting board
- Sharp knife
Ingredients
- 1 pound ground beef (93/7 lean recommended)
- 1 cup matchstick carrots
- 1 medium red bell pepper, sliced
- 2–3 large scallions, roughly chopped
- 3 cloves garlic, minced
- 0.5 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 14.25 ounces chicken stock or beef stock
- 2 packs ramen noodles (seasoning packets discarded)
- sesame seeds (optional garnish)
- extra scallions (optional garnish)
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks.
- Drain any excess fat from the cooked beef to prevent an oily broth.
- Transfer beef to the slow cooker. Add carrots, red bell pepper, and chopped scallions.
- In a mixing bowl, whisk together garlic, soy sauce, brown sugar, and chicken stock.
- Pour the sauce over ingredients in the slow cooker and stir gently to combine.
- Cover and cook on LOW for 4 to 6 hours, allowing flavors to meld.
- About 30 minutes before serving, stir in the ramen noodles (discard seasoning packets).
- Cook until noodles are tender, stirring occasionally to ensure even cooking.
- Serve hot and garnish with sesame seeds and extra scallions if desired.
