Entrée: United States – Classic Beef Slumgullion

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) beef chuck, cut into 1-inch (2.54 cm) cubes
2 tbsp (30 ml) vegetable oil or beef drippings, about 1 oz (28 g)
1 large onion, chopped
2 carrots, sliced
2 medium potatoes, peeled and cubed
2 cloves garlic, minced
1 (14 oz (400 g)) can diced tomatoes or 2 fresh tomatoes, chopped
4 cups (960 ml) beef stock
1 bay leaf
1 tsp (5 ml) dried thyme
Salt and black pepper to taste
Chopped parsley for garnish

Show original ingredient measurements

1 1 / 2 lb (680 g) beef chuck, cut into 1-inch cubes
2 tbsp (30 ml) vegetable oil or beef drippings, about 1 oz (28 g)
1 large onion, chopped
2 carrots, sliced
2 medium potatoes, peeled and cubed
2 cloves garlic, minced
1 (14 oz / 400 g) can diced tomatoes or 2 fresh tomatoes, chopped
4 cups (960 ml) beef stock
1 bay leaf
1 tsp dried thyme
Salt and black pepper to taste
Chopped parsley for garnish

Instructions

1. Heat oil in a heavy pot over medium-high heat and brown beef in batches; remove and set aside.
2. Add onion and carrots to the pot and sauté until softened, then add garlic and cook 1 minute.
3. Return beef to the pot, stir in potatoes, tomatoes, beef stock, bay leaf, and thyme.
4. Bring to a simmer, cover, and cook gently for 1½–2 hours until beef is tender and flavors meld; stir occasionally.
5. Remove bay leaf, adjust salt and pepper, garnish with parsley, and serve hot.

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