Begin by chopping a small onion and mincing fresh garlic. In a slow cooker, combine the stew beef (cut into uniform pieces), chopped onion, and minced garlic. Sprinkle in the birria seasoning, ensuring an even distribution. Pour in 4 cups of water or beef stock, creating a flavorful broth base. Stir gently and prepare for the slow cooking magic ahead.

Cover the slow cooker with its lid and set to low heat. Let the mixture cook for 4 to 6 hours, allowing the flavors to meld and the beef to become tender. Check for doneness at the 4-hour mark; the beef should be fork-tender.

About 20 minutes before you're ready to eat, open the slow cooker and carefully add the ramen noodles on top of the beef. Gently press the noodles into the broth to ensure they are submerged. Cover the slow cooker again, allowing the noodles to cook for 5 to 7 minutes.

Once the noodles are cooked, ladle the beef and broth into individual bowls. Top each bowl with your choice of garnishes, such as a soft-boiled egg, cilantro, chopped green onions, lime wedges, and jalapeño slices.