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My review
Pirate Stew
Pam Buffel
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 733 calories; 32.1 g fat; 79.4 g carbohydrates; 27.1 g protein; 84 mg cholesterol; 422 mg sodium. Full nutrition
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
3/19/2008
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 foll...
Most helpful critical review
3/18/2008
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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3/19/2008
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 foll...
3/18/2008
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...
10/10/2010
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 ...
4/5/2009
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!
9/19/2010
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 ...
11/13/2013
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'...
10/20/2012
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....