Slumgullion

Ever heard of slumgullion? This hearty, stick-to-your-ribs slow cooker meal might have a funny name, but it delivers serious comfort food vibes. Think of it as the lovechild of beef stew and macaroni—a rich, tomato-based dish that simmers all day and rewards you with the most satisfying dinner imaginable.

The magic of slumgullion is in its simplicity. With ground beef, tomatoes, and a handful of pantry staples, you’ll create a deeply flavorful sauce that coats every bite of pasta. The slow cooker does all the heavy lifting while you go about your day, filling your home with an aroma that’ll have everyone asking “what’s for dinner?” long before it’s ready.

Ingredients

For the Base:

• 1 pound lean ground beef
• 1 medium white onion, minced
• 1 tablespoon minced garlic

For the Sauce:

• 28 ounces can diced tomatoes
• 1 can condensed tomato soup
• 1/2 cup ketchup (more to taste as wanted!)
• 1 tablespoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 cups beef broth

For Finishing:

• 2 cups dry macaroni
• Shredded cheese for serving (optional)

Steps

1. Heat a large skillet over medium-high heat and add the ground beef and onion. Break up the meat with a wooden spoon as it cooks until completely browned, about 5-7 minutes. Look for no pink remaining in the beef and onions that have turned translucent. Drain any excess fat through a colander to prevent a greasy final dish.
2. Add the minced garlic to the drained beef mixture and return to the heat. Sauté for just 30-60 seconds until fragrant. Be careful not to burn the garlic as it will become bitter—you’ll know it’s ready when you can smell its aromatic scent.
3. Transfer the beef mixture to the bottom of your slow cooker, spreading it in an even layer to create a solid flavor base.
4. Add all remaining ingredients except the macaroni: diced tomatoes (with their juice), condensed tomato soup, ketchup, Italian seasoning, Worcestershire sauce, soy sauce, and beef broth. Stir thoroughly to combine, making sure to scrape the bottom to incorporate all the beef flavor.
5. Cover the slow cooker with its lid and cook on HIGH for 4-5 hours or on LOW for 7-8 hours. The longer cooking time allows the flavors to meld and develop complexity. You’ll know it’s progressing well when the sauce darkens slightly and thickens.
6. Approximately 30 minutes before serving, add the dry macaroni directly to the slow cooker and stir well to ensure all pasta is submerged in the liquid. The pasta will absorb some of the sauce as it cooks, so make sure there’s enough liquid to cover it.
7. Cover again and continue cooking for 25-30 minutes, stirring every 10 minutes to prevent the macaroni from sticking to the bottom. The pasta should be tender but not mushy when done. If the mixture becomes too thick, add more beef broth 1/4 cup at a time until you reach your desired consistency.
8. Once the macaroni is tender, remove from heat and let stand for 5 minutes before serving. This brief rest allows the sauce to thicken slightly and the temperature to come down to a comfortable eating level. Serve in bowls with shredded cheese sprinkled on top, which will melt beautifully into the hot slumgullion.

Smart Swaps

• Use ground turkey instead of beef to reduce fat content (use 1 tablespoon olive oil when browning to maintain moisture)
• Substitute whole wheat macaroni for regular pasta to add fiber (may need 10-15 minutes additional cooking time)
• Try fire-roasted diced tomatoes instead of regular for a deeper, smokier flavor profile
• Replace 1 cup of the beef broth with red wine for a more complex flavor (reduce to 1 cup broth + 1 cup dry red wine)

Make It Diabetes-Friendly

• Use whole grain macaroni instead of regular pasta (reduces net carbs by approximately 8g per serving)
• Reduce ketchup to 1/4 cup and add 1/4 cup tomato paste instead (saves approximately 6g sugar per serving)
• Add 1 cup diced bell peppers and 1 cup diced zucchini with the onions to increase fiber and reduce the carb-to-vegetable ratio
• Serve with a smaller pasta portion (1/3 cup cooked per person) and increase the protein component to maintain satiety while lowering carb impact
• Pair with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• Brown the ground beef in batches if necessary to ensure proper caramelization—overcrowding the pan will cause it to steam instead
• For a thicker sauce, leave the slow cooker lid slightly ajar during the last 30 minutes of cooking
• The slumgullion actually tastes better the next day, so consider making it ahead and reheating
• Freeze individual portions in airtight containers for up to 3 months—just thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth