Best 3 Pirate Stew Recipes

Ahoy, mateys! Are ye seekin' for a hearty meal to satisfy yer hunger after a long day of plunderin' and pilferin'? Then gather 'round the campfire and let me guide ye to the treasures of the culinary world. Arr, me hearties! We'll be embarkin' on a quest to create the most swashbucklin' pirate stew ye ever tasted. So don your apron, sharpen yer knives, and let's set sail towards a feast fit for a true buccaneer!

Let's cook with our recipes!

PIRATE'S SHIPWRECK STEW

Pirate's Shipwreck Stew image

I got this recipe from a minister's wife, and I imagine she used it many times at church gatherings. It's an inexpensive "stick-to-the-ribs" dinner that's quite easy to prepare. Plus, it tastes even better reheated the next day.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
1 cup chopped onion
3 cups cubed peeled potatoes
3 medium carrots, sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 package (9 ounces) frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water

Steps:

In a skillet, brown beef with onion over medium heat; drain. In a 3-qt. baking dish, combine beef mixture with remaining ingredients. , Cover and bake at 350° for 1 hour or until rice and potatoes are tender.

Nutrition Facts :

PIRATE STEW

Pirate Stew image

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.

Provided by Pam Buffel

Categories Soups, Stews and Chili Recipes Stews

Time 7h45m

Yield 4

Number Of Ingredients 18

Ingredients

1 pound beef stew meat, cut into 1-inch pieces
3 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons olive oil
1 small sweet potato, chopped
4 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
¼ cup brown sugar
1 teaspoon crushed garlic
1 cube beef bouillon
3 tablespoons rum

Steps:

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 : Calories 733.3 calories, Carbohydrate 79.4 g, Cholesterol 83.6 mg, Fat 32.1 g, Fiber 9.5 g, Protein 27.1 g, SaturatedFat 11.7 g, Sodium 421.8 mg, Sugar 28 g

PIRATE STEW

Pirate Stew image

I found this in the "Fix-It and Forget It" crock pot cookbook. I haven't tried it yet, and I will update after preparing with any changes. I've already increased the amount of chili powder from 1/8 tsp to 1 tsp and the Worcestershire sauce from 1/4 tsp to 1 tsp to add some flavor that it may be lacking.

Provided by PSU Lioness

Categories Stew

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup sliced onion
1 lb ground beef
1/4 cup long grain rice, uncooked
3 cups potatoes, diced
2 cups sliced carrots
1 cup celery, diced
2 cups kidney beans, drained
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 cup tomato sauce
1/2 cup beef broth

Steps:

Brown onions and ground beef in skillet. Drain.
Layer ingredients in slow cooker in the order they were given.
Cover and cook on Low 6 hours, or until potatoes and rice are cooked.

Nutrition Facts : Calories 361.6, Fat 12.3, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1043.7, Carbohydrate 40.7, Fiber 8.9, Sugar 7.2, Protein 22.1

Tips:

Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. If you can, use organic or locally sourced ingredients.
Don't skimp on the spices: Spices are what give pirate stew its unique flavor. Be generous with your measurements and adjust to your own taste.
Cook the stew low and slow: This will allow the flavors to develop and meld together. Simmer the stew for at least 1 hour, or up to 2 hours if you have the time.
Don't be afraid to experiment: There are many different ways to make pirate stew. Feel free to add or omit ingredients to suit your own taste.
Serve with a side of crusty bread or cornbread: This will help to soak up the delicious sauce.

Conclusion:

Pirate stew is a hearty, flavorful dish that is perfect for a cold winter night. It is also a great way to use up leftover meat and vegetables. With its unique blend of spices, pirate stew is sure to please everyone at your table. So next time you are looking for a new and exciting dish to try, give pirate stew a try. You won't be disappointed!