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beef and vegetable ramen
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Beef and Veggie Ramen

This healthier beef and veggie ramen has blended leeks, carrots and shallots with slow simmered beef. Full of flavor and lower in sodium!
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: dinner
Cuisine: American, Japanese
Keyword: beef, ramen
Servings: 6 bowls
Calories: 500kcal
Cost: $25

Equipment

  • dutch oven (or large pot)
  • large pot for boiling water
  • noodle strainer
  • immersion blender

Ingredients

  • 1 lb lean beef stew meat in cubes
  • 1 leek chopped
  • 8 baby carrots sliced
  • 1 shallot diced
  • 2 cloves garlic chopped
  • ¼ cup fresh parsley roughly chopped
  • ¼ cup fresh cilantro roughly chopped
  • 1 tsp oregano
  • 1 cup crushed tomatoes canned
  • 2 cups low sodium chicken broth
  • ½ lb ramen noodles about 8 oz
  • olive oil
  • ½ cup water plus more during simmering
  • salt and pepper
  • 6 green onions chopped, for garnish

Instructions

  • Add about 1 tablespoon of olive oil to a dutch oven over medium heat. Add the beef and sprinkle on a pinch of salt and pepper. Brown the beef all over, about five to seven minutes. Carefully remove the beef from the dutch oven or pot.
    1 lb lean beef stew meat, olive oil, salt and pepper
  • In the same dutch oven or pot, add in the garlic, shallot, carrots and leeks. Add another pinch of salt, pepper and oregano. Stir the vegetables over medium heat and let them cook for about 5 minutes, stirring occasionally.
    1 leek, 8 baby carrots, 1 shallot, 2 cloves garlic, salt and pepper, 1 tsp oregano
  • Dump in the crushed tomatoes, two cups of chicken broth and ½ cup of water. Let it warm up for about two minutes, and then add the cilantro and parsley.
    ¼ cup fresh parsley, 1 cup crushed tomatoes, 2 cups low sodium chicken broth, ½ cup water, ¼ cup fresh cilantro
  • Turn the heat down low. Using an immersion blender, blend the vegetables until pretty smooth (or keep it chunky if you want! Carefully dump the beef back into the pot. Cover the pot and simmer on low heat for 1 hour.
  • After an hour, check on the meat and sauce. Add another ¼ or ½ cup of water to the mixture and stir. Cover the pot and allow to simmer for 1 more hour. When time is up, use two forks to shred some of the bigger pieces of meat into smaller chunks.
  • When the last hour is almost over, make the ramen noodles. In another pot, bring the water to a boil. Add the noodles and cook them for three minutes. Strain.
    ½ lb ramen noodles
  • Top the ramen noodles with a few spoonfuls of the beef and vegetable sauce. Top with chopped green onions.
    6 green onions