Midwestern Booyah Stew
A classic Midwestern comfort food, this hearty stew is slow-cooked for hours with a mix of tender chicken, beef, and a garden's worth of vegetables. It's a one-pot meal that's perfect for feeding a crowd on a chilly day.
For 8 servings
6 steps. 270 minutes total.
- 1
Brown the Meats (Approx
- a.20 minutes)
- b.Pat the chicken thighs and beef stew meat dry with paper towels. Season all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- c.Heat the vegetable oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat until shimmering.
- d.Working in batches to avoid overcrowding, brown the beef on all sides until a deep crust forms, about 5-7 minutes per batch. Transfer the browned beef to a plate.
- e.Add the chicken thighs to the pot, skin-side down. Sear until the skin is golden brown and crisp, about 5-6 minutes. Flip and cook for another 2 minutes. Remove the chicken and set aside with the beef.
- 2
Sauté Aromatics (Approx
- a.10 minutes)
- b.Reduce the heat to medium. Add the chopped onions, celery, and carrots to the pot. Sauté for 8-10 minutes, stirring occasionally and scraping up any browned bits (fond) from the bottom of the pot, until the vegetables have softened.
- c.Add the minced garlic and cook for another minute until fragrant.
- 3
Simmer the Stew Base (Approx
- a.2.5 hours)
- b.Return the browned beef and chicken thighs to the pot. Add the chicken broth, undrained diced tomatoes, bay leaves, dried thyme, the remaining 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- c.Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2.5 hours. The meats should be very tender.
- 4
Add Hearty Vegetables (Approx
- a.40 minutes)
- b.Carefully remove the chicken thighs from the stew and place them on a cutting board. Once cool enough to handle, discard the skin and bones, and shred the meat using two forks.
- c.While the chicken cools, add the cubed potatoes and shredded cabbage to the pot. Increase the heat to maintain a steady simmer, cover, and cook for 30-40 minutes, or until the potatoes are fork-tender.
- d.Return the shredded chicken meat to the pot and stir to combine.
- 5
Finish the Stew (Approx
- a.15 minutes)
- b.Stir in the frozen corn and green beans. Continue to simmer, uncovered, for another 10-15 minutes, until the vegetables are heated through and the stew has slightly thickened.
- c.Remove and discard the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed.
- 6
Step 6
- a.Serve
- b.Ladle the hot booyah into large bowls. Garnish generously with fresh parsley and serve immediately with crusty bread or crackers for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use bone-in meats. The bones release collagen and enrich the broth during the long simmer.
- 2Don't rush the process. The long, slow cooking time is essential for developing the deep, complex flavors of a true booyah.
- 3Booyah is famously even better the next day! The flavors continue to meld as it sits. Reheat gently on the stove.
- 4This recipe makes a large batch and freezes beautifully. Cool completely and store in airtight containers in the freezer for up to 3 months.
- 5Use a heavy-bottomed Dutch oven for even heat distribution, which prevents scorching during the long simmer.
- 6Skim any excess fat that rises to the surface during the simmering process for a cleaner-tasting stew.
Adapt it for your goals.
Meat Variations
Substitute some of the beef or chicken with 1.5 lbs of pork shoulder or oxtails for a different flavor profile. Brown it along with the other meats.
Vegetable Add insVegetable Add-ins
Feel free to add other root vegetables like 1 lb of peeled and cubed rutabaga or parsnips along with the potatoes. Lima beans or peas can also be added with the corn and green beans.
Herbaceous TwistHerbaceous Twist
Add a sprig of fresh rosemary or a few sage leaves along with the bay leaves for a more aromatic, earthy flavor. Remove them before serving.
Spicy KickSpicy Kick
For a bit of heat, add 1/2 teaspoon of red pepper flakes when you sauté the garlic.
Why this is on our healthy list.
High in Protein
The combination of beef and chicken provides a high-quality source of complete protein, which is essential for muscle repair, immune function, and overall body maintenance.
Rich in Vitamins and Minerals
With a wide array of vegetables like carrots, celery, tomatoes, and cabbage, this stew is packed with essential nutrients such as Vitamin A, Vitamin C, potassium, and antioxidants.
Excellent Source of Fiber
The abundance of vegetables and potatoes contributes significant dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Provides Sustained Energy
The complex carbohydrates from potatoes and other root vegetables provide a slow and steady release of energy, making this a truly satisfying and fueling meal.
Frequently asked questions
Booyah is a thick, hearty stew of Belgian-American origin, popular in the Upper Midwestern United States, particularly Wisconsin and Minnesota. It's traditionally cooked in massive kettles for community gatherings and is known for its long, slow cooking time and mix of various meats and vegetables.