To a large skillet over medium heat, brown the beef until no longer pink. Drain any grease, if necessary.
    Pour the cooked beef into the basin of a 6 quart slow cooker.
    To the slow cooker add the carrots, red bell pepper and scallions.
    In a medium bowl, whisk together the garlic, soy sauce, brown sugar and chicken stock.
    Pour the sauce into the slow cooker and stir to combine.
    Cover and cook on LOW for 4-6 hours.
    Approximately 30 minutes before serving, add the dry ramen noodles. [discard the seasoning packets, you only need the noodles.]
    Stir those around frequently to make sure they get all covered and cook evenly.
    When the noodles are tender, serve, topping with additional scallions and some sesame seeds.