Pirate Stew

Pirate Stew

12 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    7 h
  • Ready In

    7 h 45 m
Pam and Corey
Recipe by  Pam and Corey

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (12)

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 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.

MomZilla (Evin)

MomZilla (Evin)

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.



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!

More Reviews

Similar Recipes

Beef and Vegetable Stew

Beef and Vegetable Stew

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Old Fashioned Beef Stew

Old Fashioned Beef Stew

Mom's Hearty Beef Stew with Dumplings

Mom's Hearty Beef Stew with Dumplings

Beef Stew III

Beef Stew III

Oven Stew I

Oven Stew I


Amount Per Serving (4 total)

  • Calories
  • 733 cal
  • 37%
  • Fat
  • 32.1 g
  • 49%
  • Carbs
  • 79.4 g
  • 26%
  • Protein
  • 27.1 g
  • 54%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 519 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Mom's Hearty Beef Stew with Dumplings


next recipe:

'Just for Susan' Beef Stew