Beer Braised Beef Ramen is a classic beef ramen recipe that gets upgraded by braising the beef in a robust, dark beer.
Simmer the tender beef with sautéed aromatics, mushrooms, hearty beef broth, and salty soy—then swirl it up with your favorite ramen noodles and colorful toppings. This beef ramen recipe is a true umami bomb for your taste buds.
This Japanese-inspired dish is easy to make and can even be prepared in a slow cooker! Try this ramen recipe to satisfy a craving on a cozy night in (or to impress guests at a dinner party!).
Why KJ Loves
Beer Braised Beef Ramen
Oooo you guys this ramen recipe is one you need! I love how decadently delicious it is without a lot of work. Cozy up with a bowl of this yummy ramen!
Beer Braised Beef Ramen Ingredients
Beef stew meat
Beef stew meat is the perfect protein for this recipe. It stands up to the braising process but gets all sorts of fall-apart tender.
Onion and garlic. Good ol’ staples.
Use a dark beer for this recipe, like Guinness Draught Beer. If you’re a craft beer enthusiast, this is a great excuse to hit up your favorite local brewery!
The base of the soup. I recommend using beef stock over beef broth, as it tends to lend a more hearty, full-bodied flavor.
A little extra umami flavor!
Salty and flavorful!
Grab your favorite ramen noodles and toss the flavor packs. I like to use these ramen noodles for a healthier twist!
Choose your favorite colorful toppings. I like green onion, seaweed chips, soft-boiled eggs, and shredded carrots.
How to Make Beef Ramen
Sear the beef.
Heat the olive oil in a large Dutch oven or pot. Working in batches, sear the stew meat on all sides. Transfer the beef to a plate and set aside.
Sauté and deglaze.
Add the onion, garlic, and mushrooms and lightly sauté until fragrant. Deglaze the pot with the dark beer, gently scraping up any browned bits from the bottom of the pan.
Simmer up the goodness.
Add the beef back in. Then pour in the beef stock and soy sauce. Bring to a boil, reduce the heat, and allow the ramen base to simmer for 2 hours or until the meat is tender and cooked through.
Cook the noodles.
Cook the ramen noodles according to the package directions.
Serve it up!
Layer the noodles in your bowl, followed by pieces of beef and mushrooms. Then top with the broth.
Sprinkle on your favorite toppings and dig in. Slurping is encouraged!
Ramen Leftovers Pro Tip:
Make sure to store your brothy base, toppings, and noodles separately. This keeps the noodles and toppings from getting soggy, so you can enjoy fresh, hot leftovers later in the week.
Beer Braised Beef Ramen FAQ
Can this recipe be made in the slow cooker?
Yes! I would still recommend searing the beef and deglazing the pan with the beer before transferring it to the slow cooker. Then cook on high for 4 hours or on low for 6.
What’s the difference between beef stock and beef broth?
Beef broth is usually made by simmering a combination of beef meat and bones, veggies, and spices. Beef stock is made similarly. However, it’s created with beef bones that don’t have extra meat on them. It’s also simmered for much longer. This results in a more flavorful, fuller-bodied liquid with higher amounts of collagen.
How do I store beef ramen?
Try to keep the beef and broth separate from the cooked ramen noodles. Otherwise, the ramen noodles will soak up all that decadent broth, and you’ll have soggy, sauce-less noodles!
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