Pirate Stew to Serve To Your Crew

Since the last article was about the Golden Age of Piracy, I thought it appropriate to pass on a modern version of pirate/sailors stew; more appetizing than the recipe at the aforementioned article. The recipe was put together by Pamand Corey of Alberta, Canada whose Recipe Box has 122 recipes online. 

Pirate Stew [Modern Version]

1 pound beef stew meat, cut into 1-inch pieces

3 tablespoons flour

salt and black pepper to taste

2 tablespoons olive oil

1 small sweet potato, chopped

3 small potatoes, chopped

1 celery rib, chopped

1 turnip, chopped

2 parsnips, chopped

2 tablespoons balsamic vinegar

1 tablespoon butter

1 small onion, chopped

¾ cup pineapple juice

1 tablespoon Worcestershire sauce

1/4-cup brown sugar

1 teaspoon crushed garlic

1 cube beef bouillon

3 tablespoons rum

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 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 High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours. Makes 4 servings.

An alternative recipe of Pirate Stew is entitled: Slow Cooker Pirate Stew …

1 pound ground beef

1 medium onion

1 can (28 ounce) crushed or diced tomatoes

1/2-cup uncooked rice

3 medium potatoes, cut into 1/2-inch chunks

1 can (15 ounce) black beans, drained

1 can (15 ounce) pinto beans, drained

1 cup water

1 teaspoon salt

1/2-teaspoon black pepper

1 teaspoon Worcestershire sauce

1 teaspoon chili powder

1 teaspoon garlic, minced

1. Brown meat in a skillet and halfway through cooking, when the meat begins to brown, add onion. Meat does not have to be totally cooked because it will be finished in the Crock Pot.
2. Pour half of the can of tomatoes, half of the rice (1/4-cup), half of the potato chunks, and 1 can of beans into the Crock Pot.
3. Add the beef and onion mixture; then finish layering in tomatoes, rice, potatoes, and last can of beans, ending with water and sprinkling in seasonings.
4. Cover the lid and cook on high for 5 hours and low for one hour. If you are not going to be home to check, put the setting on low for 6 hours, 7 hours, or 8 hours – depending.

It serves 4 and personal preference is the first recipe.

Share this post