Okay, so this one’s a little different for me to write about, because it’s not some Pinterest-perfect recipe I dreamed up on a lazy Sunday. It’s from the back of an actual envelope. My mom’s handwriting, scribbled out for me years ago, because that’s just how recipes got passed down in my family — no cookbook required.
Slumgullion is the definition of comfort food that doesn’t try too hard: ground beef, canned tomatoes, a little onion and pepper, and whatever pasta’s hanging out in your cupboard. That’s it. That’s the whole vibe.
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Fair warning: the photos on this post are from a few years back and they’re… fine. Not my best work. I threw this together fast because I wanted to get the recipe up, not because I was trying to win any food photography awards. But the stew itself? That part’s non-negotiable good.
Heads up if you’ve had beef lately — my cowboy stew and meatball stew are cut from the same cozy cloth.
Whats Actually in This Thing
- Ground beef — I use 80/20. Yes, the fat matters here, it’s basically doing flavor work you don’t have to do yourself. Leaner beef works but tastes a little flatter, so bump up your seasoning if that’s your route.
- Onion, green pepper, garlic – the holy trinity of “I always have this in the fridge.” Give it a good dice, nothing fancy.
- Tomato sauce + diced tomatoes + beef broth + Worcestershire — this is your saucy backbone. Want it less soupy? Drain your tomatoes or use fresh instead. -Oregano, basil, salt, pepper — or just grab an Italian seasoning blend and call it a day. No judgment.
- Egg noodles— technically elbow macaroni is the “traditional” choice, but I’m an egg noodle loyalist. Rotini or penne also work if that’s what’s in the pantry.
Let Make Slumguillion
Step One: To avoid mushy noodles, cook the egg noodles “al dente” per package instructions.
Step Two: In a large skillet or dDutch oven, cook the ground beef until fully cooked and browned. Use a wooden spoon to break up the beef. Drain off any excess grease.
Step Three: Add the diced onion, green peppers, and garlic. Cook over medium heat for 4-5 minutes. Tip: add a dash of onion powder.
Step Four: Add the tomato sauce, diced tomatoes, beef broth, Worcestershire, basil, oregano, and salt and pepper to the beef mixture and simmer for 10-15 minutes.
Step Five: Stir in the egg noodles or other cooked pasta and mix to coat with the sauce. Simmer for 3-5 minutes.
Serve it up hot , maybe some cheese on top if you’re feeling it, some fresh herbs if you’re fancy that day. Honestly, it’s even better the next day, so don’t feel bad about planning leftovers on purpose.
A Couple Honest Notes
- If your stew thickens up too much sitting in the fridge, splash in a little broth or water when reheating.
- This makes a small batch , about two hearty bowls , so it’s perfect for a dinner-tonight, lunch-tomorrow situation.
Wait, Isn’t This Just Goulash?
Kind of, but not really, and people ask me this all the time, so let’s clear it up.
Real Hungarian goulash is its own whole thing: chunks of beef, paprika, onions, sometimes caraway seeds, cooked low and slow until the meat’s falling-apart tender. It’s got depth and complexity going on. Slumgullion, on the other hand, is the scrappy cousin; ground beef, tomatoes, pasta, done in under an hour. Same comfort-food spirit, way less fuss.
And if you’ve ever heard someone call this “Irish stew” instead and that’s a different animal too. Traditional Irish stew leans on lamb or beef with potatoes and carrots, no tomatoes or pasta involved. So really, “slumgullion” ends up being one of those catch-all words for “hearty stew made with what’s in the fridge,” and every family sort of makes it their own. Mine just happens to involve an old envelope and my mom’s handwriting.
A Few More Things You Might Be Wondering
Can I throw in other veggies? Go for it; carrots, celery, zucchini, or a handful of frozen peas all work great here. This stew doesn’t get fussy about substitutions.
Can I make this in the slow cooker? Oh yes! . Brown your beef and veggies first in a skillet, then dump everything except the noodles into the slow cooker. Low for 4-5 hours, high for 3-4. Add your noodles in during the last 30 minutes so they don’t turn to mush.
Do I have to use egg noodles? Nope , elbow macaroni is actually the more “traditional” pick, but rotini or penne work fine too. Honestly, you could skip pasta altogether and serve it over rice.
How to Store Leftovers
Let the stew cool down to room temperature. The stew can be stored in a covered container in the fridge for up to 2-3 days.
To reheat the stew, transfer it to a pot and warm it up over medium heat, stirring occasionally until heated thoroughly. You can also reheat it in the microwave in a microwave-safe dish.
Slumgullion Stew
Ingredients
Recipe Directions
- Cook the egg noodles "al dente" per package instructions. Drain and set aside.
- Heat a large skillet or a dutch oven over medium-high heat. Add the ground beef and cook until it is browned and fully cooked, breaking it into small pieces as it cooks. Drain off the excess grease.
- Add the onion, bell pepper, and garlic to the skillet and cook for an additional 3-4 minutes, until the vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, oregano, basil, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes.
- Add the egg noodles to the skillet and stir to combine. Reduce the heat to medium and simmer the Slumgullion for 3-5 minutes, until the noodles are heated.
- Serve the Slumgullion hot, with grated cheese and chopped fresh herbs as optional toppings.
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Nutrition
Notes
- Cook the pasta just until al dente before adding it to the stew. The noodles will continue to soften slightly as they sit in the sauce.
- If the stew thickens too much, stir in a splash of broth, tomato sauce, or water.