3-Hour Slow-Cooked Beef Goulash with Parsley Mash

This deeply warming Hungarian classic is so rich and rib-sticking it did a thorough job of keeping shepherds toasty back in the 10th century. Do as they did and brown off the meat before chucking everything in the pot. From there, you just let the hours pass as the meat becomes meltingly tender. The shepherds probably checked their sheep while they waited, but you can probably just relax.