Pirate Stew10 Reviews
- Prep: 45 min
- Cook: 7 hr
- Ready In: 7 hr 45 min
“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.” - by Pam and Corey
Original recipe yields 4 servings
- Combine the beef, flour, salt, and pepper in a resealable plastic bag; shake to evenly coat the beef.
- 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.
- 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.
- Turn the slow cooker on to High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours.
Amount Per Serving (4 total)
- 733 cal
- 32.1 g
- 79.4 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 t..." See morehe 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."
"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 g..." See moreet cute pictures of my son eating it in a pirate hat, but even he only ate one bite. Thank God the ingredients were cheap. "
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