Pirate Stew Recipe - Allrecipes.com
Pirate Stew Recipe
  • READY IN ABOUT 8 hrs

Pirate Stew

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins
  • COOK

    7 hrs

    7 hrs 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2008

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 followed the directions. Instead of chopping the veggies (I thought it would never hold up in a stew), I cut them into chunks. My four year old had two helpings of the stew (and this is a kid who would never eat a parsnip or a turnip if he had a choice), as did my husband and myself. My 2 year old said it was too spicy for him. We didn't find this to be too sweet at all...a nice flavor, with a teeny kick to it. We will probably make it again at some point, but I might increase the sweet potatoes and decrease the parsnip/turnip pairing.

Most Helpful Critical Review
Aug 12, 2009

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 did get cute pictures of my son eating it in a pirate hat, but even he only ate one bite. Thank God the ingredients were cheap.


13 Ratings

Oct 11, 2010

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 lingo!

Sep 20, 2010

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 Ruth Rodriguez is way better.

Apr 07, 2009

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!

Mar 28, 2011

Too sweet.

Dec 22, 2013

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

Nov 13, 2013

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'd probably cut it to two tbsp of spiced rum or substitute White Rum into the mix. Overall though, it was a nice change of pace.


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  • Calories
  • 733 kcal
  • 37%
  • Carbohydrates
  • 79.4 g
  • 26%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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