Pirate Stew

Pirate Stew

 Made  times
Pam Buffel 2

"This beef stew for the slow cooker has a taste of the Caribbean (brown sugar and rum) that your whole family will love. This recipe is my own creation and uses primarily root vegetables from the ship's hold. Let this cook while you and the crew take on another adventure."
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Ingredients

7 h 45 m servings 733 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 733 kcal
  • 37%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 79.4g
  • 26%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Combine the beef, flour, salt, and pepper in a resealable plastic bag; shake to evenly coat the beef.
  2. Heat the olive oil in a skillet over medium heat. Brown the beef in the olive oil. Transfer the meat into the bottom of a slow cooker and return the skillet to the heat. Add the sweet potato, potato, celery, turnip, and parsnip. Pour the vinegar into the hot skillet to deglaze the pan, scraping loose the particles from the bottom with a spatula; empty into the slow cooker. Return the skillet to the heat and melt the butter. Cook and stir the onion in the melted butter until softened; scrape into the slow cooker.
  3. Combine the pineapple juice, Worcestershire sauce, brown sugar, garlic, beef bullion, and rum in a small saucepan; cook until the bouillon cube dissolves. Pour into the slow cooker.
  4. Turn the slow cooker on to High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

We decided to try this stew based on its name alone. My boys are quite into pirates. After reading Tristan's mom's review, I used a very loosely packed 1/4 cup of brown sugar, but otherwise foll...

Most helpful critical review

This is VERY VERY VERY sweet. The sauce tasted like something you'd put over a dessert, not stew meat. It's a great idea and could possibly be redone to be edible, but not in this incarnation. I...

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We decided to try this stew based on its name alone. My boys are quite into pirates. After reading Tristan's mom's review, I used a very loosely packed 1/4 cup of brown sugar, but otherwise foll...

This is VERY VERY VERY sweet. The sauce tasted like something you'd put over a dessert, not stew meat. It's a great idea and could possibly be redone to be edible, but not in this incarnation. I...

Ahoy matey - wonderful change from tradition beef stew. We tried with pork and was just as good as the beef. Always in demand at our house. We dress like pirates and can only speak in pirate ...

Sorry, I didn't like it. Just kind of blah. I did omit the sugar as per other reviewers. My company ate it and complimented me but they maybe they were just being polite. Vegetable Beef Stew by ...

My family said this recipe was a 'keeper'...the best stew they had ever had...and I was amazed that my son ate parsnips and turnips and said they were delicious!

Too sweet.

I was not crazy about this stew. I felt like I wasted food.

Seeing as the recipe didn't specify what type of rum to use, I used Appleton Estate. And as such, I found a spiced rum a little too strong of a taste when you use 3 tbsp worth. In the future, I'...

Enjoyed this stew but made a few "minor" additions. Added 1 tsp. of diced, dried ginger root to the liquid and a sprinkling of ancho chile powder (to add a dash of "sweet" heat) once dished up....

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