Slumgullion. The name itself is humble, evoking images of hard times and resourceful cooks stretching every last penny. Also known as “slumgullion stew” or simply “American goulash,” this dish has been feeding American families for over a century. It is the original one-pot wonder: ground beef, tomatoes, macaroni, and a few pantry staples simmered together into a hearty, savory, deeply satisfying meal. This slow cooker 4-ingredient slumgullion takes that beloved classic and makes it even easier, with almost no hands-on time and only a handful of ingredients.
This slow cooker 4-ingredient slumgullion is proof that frugal cooking does not have to mean boring cooking. Ground beef provides rich, savory flavor. Canned tomatoes and tomato sauce create a tangy, slightly sweet base. Elbow macaroni cooks right in the slow cooker, absorbing all the delicious juices. A packet of onion soup mix adds instant depth, making it taste like you spent hours at the stove. This is the meal you turn to when the week has been long, the grocery budget is tight, and you need dinner to be ready when you walk through the door. Serve it with cornbread or crackers, and you have a meal that has warmed hearts for generations.
Why You Will Love This Recipe
· Only Four Ingredients: Ground beef, macaroni, canned tomatoes, and onion soup mix.
· True Dump-and-Go: No browning, no pre-cooking, no chopping.
· One Pot, Minimal Cleanup: Everything cooks in the slow cooker.
· Incredibly Budget-Friendly: Feeds a family of 6 for under ten dollars.
· Tastes Like Nostalgia: A genuine Depression-era classic.
· Ready When You Are: Keep it warm in the slow cooker for hours.
· Great for Leftovers: Tastes even better the next day.
Ingredients List
· 1 lb (450g) lean ground beef (85/15 recommended)
· 1 packet (1 oz) dry onion soup mix (such as Lipton)
· 2 cans (15 oz each) diced tomatoes with their juices (or 1 can diced + 1 can tomato sauce)
· 1 ½ cups dry elbow macaroni
· 2 cups water
Optional Add-Ins:
· 1 cup frozen peas or corn (add during the last 30 minutes)
· ½ cup shredded cheddar cheese (for topping)
Step-by-Step Instructions
Step 1: Layer the Slow Cooker
Place the raw ground beef in the bottom of a 6-quart or larger slow cooker. Break it up slightly with a spoon, but do not worry about being thorough; it will break apart as it cooks.
Step 2: Add the Seasoning and Tomatoes
Sprinkle the dry onion soup mix evenly over the ground beef. Pour the diced tomatoes (with their juices) over the top. Do not stir.
Step 3: Add the Water and Pasta
Pour the water into the slow cooker. Add the dry elbow macaroni. Gently push the macaroni down into the liquid so it is mostly submerged. Do not stir.
Step 4: Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 ½ hours. The slumgullion is ready when the macaroni is tender, the ground beef is cooked through, and the liquid has been mostly absorbed. Stir well before serving.
Step 5: Serve
Ladle the slumgullion into bowls. Top with shredded cheddar cheese if desired. Serve with crackers, crusty bread, or cornbread.
Cooking Tips and Pro Tips for Best Results
· Use lean ground beef: 85/15 or 90/10 works best. Higher-fat beef (70/30) will release too much grease, making the dish greasy. If you only have higher-fat beef, brown and drain it first.
· Do not stir before cooking: Layering the ingredients without stirring allows the macaroni to cook evenly without sticking to the bottom. Stirring can cause the pasta to clump or burn.
· Add frozen vegetables at the end: If adding peas, corn, or green beans, stir them in during the last 30 minutes of cooking. Adding them at the beginning will turn them to mush.
· Adjust the liquid for your slow cooker: Some slow cookers run hot and trap more moisture. If your slumgullion is too soupy after cooking, remove the lid and cook on high for an additional 20-30 minutes to reduce the liquid. If it is too dry, stir in ½ cup of water or tomato sauce.
· Brown the beef for deeper flavor (optional but recommended): For a richer, more developed flavor, brown the ground beef in a skillet over medium-high heat for 5-6 minutes before adding it to the slow cooker. Drain the fat. This adds 10 minutes but is worth it.
· Do not overcook the pasta: Check the slumgullion at the lower end of the cooking time range. Overcooked macaroni becomes mushy. Once the pasta is tender, turn off the slow cooker or switch it to WARM.
Variations and Substitutions
Classic Stovetop Slumgullion (American Goulash):
Brown the beef in a Dutch oven, drain the fat, add the onion soup mix, diced tomatoes, 2 cups of water, and 1 ½ cups of macaroni. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until the pasta is tender. This version is faster (30 minutes total) but requires more attention.
Cheesy Slumgullion:
Stir in 1 cup of shredded cheddar cheese just before serving. Top each bowl with an additional sprinkle of cheese. For an extra-creamy version, stir in ½ cup of sour cream or cream cheese along with the cheese.
Vegetable-Loaded Slumgullion:
Add 1 cup of frozen peas and 1 cup of frozen corn during the last 30 minutes of cooking. Add 1 finely diced bell pepper or 1 cup of chopped mushrooms at the beginning. The vegetables add color, nutrition, and flavor.
Spicy Slumgullion:
Add 1 can (10 oz) of diced tomatoes with green chiles (Rotel) instead of one can of plain diced tomatoes. Add ½ teaspoon of crushed red pepper flakes and 1 diced jalapeño. Serve with hot sauce.
Italian Slumgullion:
Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 2 cloves of minced garlic. Use tomato sauce instead of diced tomatoes for a smoother texture. Top with grated Parmesan cheese.
Gluten-Free Slumgullion:
Use gluten-free elbow macaroni (brown rice or corn-based). Ensure your dry onion soup mix is gluten-free (some brands contain maltodextrin from wheat). Proceed with the recipe as written.
Serving Suggestions
This slow cooker slumgullion is a complete meal on its own, but these additions make it even better:
· With Cornbread: The classic Southern pairing. Sweet, buttery cornbread balances the savory, tangy slumgullion.
· With Crackers or Oyster Crackers: Sprinkle crushed crackers on top for crunch.
· With a Dollop of Sour Cream: Adds tangy creaminess.
· With Pickled Jalapeños or Hot Sauce: For heat.
· With a Side Salad: A simple green salad with vinaigrette cuts through the richness.
Beverage pairings:
· Iced tea (sweet or unsweetened)
· Cold beer (a lager or pilsner)
· Chilly water with lemon
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days. The pasta will continue to absorb liquid, so the dish will thicken. This is normal and delicious.
Freezer:
Freeze in a freezer-safe container for up to 3 months. The texture of the macaroni will become softer upon thawing, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Transfer to a saucepan and reheat over medium-low heat for 8-10 minutes, stirring occasionally. Add a splash of water or tomato sauce if the mixture is too thick.
· Microwave: Heat individual portions covered for 90 seconds, stir, then heat for another 60 seconds.
· Slow Cooker: Return leftovers to the slow cooker on the WARM setting for 30-45 minutes. Add ¼ cup of water if needed.
Nutritional Information (Approximate, per serving – serves 6)
· Calories: 380
· Protein: 24g
· Fat: 14g
· Saturated Fat: 5g
· Carbohydrates: 38g
· Fiber: 4g
· Sugar: 8g
· Sodium: 890mg (varies by soup mix and tomatoes)
· Potassium: 620mg
· Iron: 20% Daily Value
· Vitamin C: 15% Daily Value
Frequently Asked Questions (FAQ)
1. Where does the name “slumgullion” come from?
The term “slumgullion” dates back to the California Gold Rush of the 1850s, where it referred to a cheap, watery stew made from whatever ingredients were available. Over time, the name stuck to this specific combination of ground beef, tomatoes, and macaroni. It is also known as “American goulash,” “Johnny Marzetti,” or simply “macaroni and beef.”
2. Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well and makes the dish leaner. Add 1 tablespoon of olive oil to the slow cooker, as turkey is significantly lower in fat than beef. You may also want to add 1 teaspoon of beef bouillon powder or Worcestershire sauce to boost the savory flavor.
3. Do I need to brown the ground beef before adding it to the slow cooker?
No. The slow cooker will cook the ground beef thoroughly. However, browning the beef first adds a deeper, caramelized flavor that you cannot achieve from slow cooking alone. If you have an extra 10 minutes, browning is recommended. If you are looking for a true dump-and-go meal, skip it.
4. Why is my slumgullion greasy?
Greasiness usually comes from using ground beef with a high fat content (70/30 or 80/20). Use lean (85/15) or extra-lean (90/10) ground beef. If you already have higher-fat beef, brown it in a skillet first, then drain the fat thoroughly before adding it to the slow cooker.
5. Can I use a different pasta shape?
Yes. Small shells, ditalini, rotini, or cavatappi all work well. Do not use long noodles like spaghetti or fettuccine. Adjust the cooking time slightly; smaller shapes may cook faster, and larger shapes may need an extra 15-20 minutes. Check for doneness at the lower end of the time range.
6. Can I make this recipe in an Instant Pot?
Yes. Use the sauté function to brown the beef (optional). Add the onion soup mix, diced tomatoes, water, and macaroni. Do not stir. Pressure cook on high for 5 minutes. Quick release. Stir and serve. The Instant Pot version is even faster than the slow cooker but requires a few minutes of hands-on time.