restaurant_menu Recipes

Ultimate Slumgullion: American Comfort Stew

calendar_today April 24, 2026 schedule 2 min read

timer

Prep

10 minutes

local_fire_department

Cook

40 minutes

pause_circle

Rest

5 minutes

group

Servings

bolt

Calories

485 kcal

payments

Per Serving

Moderate

This is my definitive recipe for Halal Slumgullion, turning a simple pantry meal into a deeply savory, cheesy, one-pot masterpiece through proper searing and spice blooming.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

Hearty Slumgullion Base

check 2 tablespoons olive oil check 1 yellow onion, diced check 1 green bell pepper, diced check 1 lb lean ground beef (90% lean or higher) check 2 cloves garlic, minced check 2 teaspoons Italian seasoning check 1 teaspoon paprika check 1 bay leaf

Sauce and Pasta

check 2 cups beef broth (ensure Halal compliance) check 1 (15 oz) can tomato sauce check 1 (15 oz) can crushed tomatoes check 1 tablespoon Worcestershire sauce (verify Halal certification) check 1 1/2 cups dry elbow macaroni

Finishing Touches

check 1 cup cheddar cheese, freshly grated check Kosher salt, to taste check Freshly ground black pepper, to taste

hardware Essential Tools

01 check_circle

Large Dutch oven or heavy-bottomed pot

02 check_circle

Wooden spoon

03 check_circle

Measuring cups and spoons

04 check_circle

Colander (for removing bay leaf)

format_list_numbered Preparation

Searing and Aromatics

Heat the olive oil in your large pot over medium-high heat until it begins to shimmer gently

Add the diced onion and bell pepper, sautéing for 5 to 7 minutes until they soften and become translucent

Add the ground beef to the pot, seasoning well with salt and pepper; break it up and cook until deeply browned, not steamed

Push the meat mixture aside, add the minced garlic, and cook for 30 seconds until intensely fragrant

Stir in the Italian seasoning and paprika, cooking for another 30 seconds to bloom the spices fully

Simmering the Base

Pour in the beef broth, using your spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot

Stir in the tomato sauce, crushed tomatoes, Worcestershire sauce, and the bay leaf

Bring the mixture up to a boil, then immediately reduce the heat to low, cover the pot, and allow it to simmer gently for 15 to 20 minutes to develop flavor depth

Finishing the Slumgullion

Increase the heat to medium-high, stir in the dry macaroni, and cook for 10 to 12 minutes, stirring frequently to prevent sticking, until the pasta is al dente and the sauce has visibly thickened

Remove the pot completely from the heat source and carefully fish out and discard the bay leaf

Fold in the freshly grated cheddar cheese until it is completely melted and emulsified into a creamy sauce, ensuring no direct heat is applied during this step

Taste the finished slumgullion and adjust the final seasoning with salt and pepper as necessary before serving immediately

favorite You Might Also Love

Browse All arrow_forward

restaurant

open_in_new

Try These Variations

Spicy Kick: Sauté one finely minced jalapeño along with the onions and peppers

Vegetable Boost: Add 1 cup of frozen corn or peas during the last 5 minutes of simmering

Beef Substitute

Use ground turkey or ground chicken, but be sure to add 1 extra teaspoon of smoked paprika to compensate for lost beef flavor in the slumgullion

Herb Swap: Replace Italian seasoning with a blend of dried oregano, basil, and thyme

Chef's Pro Tips

Always use freshly grated cheddar cheese; the anti-caking agents in pre-shredded cheese will make your sauce grainy

Do not skip the browning step for the beef; that deep sear is the foundation of flavor for this slumgullion

Ensure you scrape up all the caramelized bits (fond) from the bottom of the pot when adding the broth—that is concentrated flavor

When the pasta is done, remove the pot from direct heat before adding cheese to guarantee a smooth, velvety melt

Storage Guide

home

Room Temperature

Allow to cool slightly, then cover tightly and store for no more than 2 hours at room temperature

kitchen

Refrigerator

Store in an airtight container for up to 4 days; expect the pasta to absorb liquid and thicken considerably

ac_unit

Freezer

Transfer cooled slumgullion to a freezer bag or container, leaving headspace; freeze for up to 3 months. Reheat with added broth.

Avoid These Mistakes

✕ Overcrowding the pot when browning the beef, leading to steaming instead of searing and resulting in bland meat

✕ Leaving the bay leaf in during serving, which imparts a strong, medicinal flavor to the final slumgullion

✕ Adding the cheese while the pot is still boiling, causing the dairy proteins to seize and become stringy or oily

✕ Not stirring the macaroni frequently enough during the final cooking stage, causing it to stick and scorch to the bottom

nutrition Nutrition Facts

Per serving: 1 bowl

485 kcal Calories

30g Protein

45g Carbohydrates

22g Fat

750mg (highly variable based on broth/salt) Sodium

Nutritional values are estimates based on lean beef and standard ingredient usage.

flag Conclusion

There you have it, my friends—a humble classic, refined for your modern kitchen. This slumgullion recipe proves that even the simplest concepts can yield extraordinary results when you pay attention to the fundamentals: proper searing, blooming spices, and timing the pasta perfectly. I urge you to gather your ingredients this week and give this hearty stew a try. You’ll find that making phenomenal, comforting food at home is not just possible; it’s incredibly rewarding. Come back to HomeRecipes.com for more culinary adventures that bring the best of the professional world into your everyday cooking!

sell Related Topics

#american goulash #ground beef stew #cheesy macaroni #one-pot dinner #comfort food

Frequently Asked Questions

What is the historical origin of the name 'Slumgullion'? expand_more

The name 'Slumgullion' is delightfully vague, originating in 19th-century American mining camps and logging operations. It referred to any makeshift, often thin or low-quality stew made from whatever meager ingredients were available. Our modern take honors the spirit of resourcefulness but vastly improves the flavor profile, making this slumgullion a dish to be proud of, not apologized for!

Can I make this Slumgullion recipe vegetarian or vegan? expand_more

Absolutely, though it requires thoughtful substitution. For a vegetarian version, replace the ground beef with 1 lb of crumbled firm tofu or lentils, and substitute the beef broth with high-quality vegetable broth. For a vegan adaptation, use plant-based ground crumbles or lentils, vegetable broth, and replace the cheddar cheese with a high-quality vegan cheddar shred, ensuring the Worcestershire sauce is also vegan (many contain anchovies).

My sauce is too thin after adding the macaroni. What do I do now? expand_more

If your slumgullion liquid remains too thin after the pasta is cooked, it usually means the pasta absorbed less liquid than anticipated. Increase the heat to medium-high, remove the lid, and allow the mixture to simmer gently. Keep stirring constantly for 3 to 5 minutes; this will cause the water to evaporate and the sauce—aided by the starch released from the pasta—to thicken significantly. Do this just before adding the cheese.

Is it necessary to use both tomato sauce and crushed tomatoes? expand_more

Yes, this combination is key to achieving the perfect texture in our slumgullion. The tomato sauce provides a smooth, velvety base that coats the meat and pasta evenly. The crushed tomatoes provide necessary body, texture, and a slightly brighter tomato flavor. Using only sauce results in something too homogenous; using only crushed tomatoes can leave the stew slightly gritty.

What temperature should my stovetop be when simmering the stew? expand_more

Once you bring the stew to a boil, you must immediately reduce the heat to low. On most home ranges, this means setting the dial to the lowest setting that maintains a very gentle simmer—just a few bubbles breaking the surface every few seconds. A vigorous boil during this 20-minute simmering period will cause the liquid to evaporate too quickly, resulting in a burnt bottom or overly concentrated flavors before the pasta even goes in. Keep that slumgullion happy and slow!