Booyah Stew

Booyah Stew – There’s something magical about a dish that brings people together, and Booyah Stew does just that. For those who aren’t familiar, Booyah isn’t just a stew; it’s a celebration, a tradition steeped in Midwestern roots, and a reflection of community spirit. My first experience with Booyah was at a small-town church picnic in Wisconsin, where the stew was simmering in a giant cast-iron pot over an open flame. The air was filled with the tantalizing aroma of slow-cooked meats, hearty vegetables, and a medley of spices that promised warmth and comfort.

This Booyah, however, has a special twist. It’s a family recipe passed down through generations, each cook adding their own touch. My grandmother swore by a secret blend of herbs that she claimed made the broth sing, while my dad would add a handful of barley for extra heartiness. Today, I’ve added my own flair—a splash of apple cider vinegar and a dash of smoked paprika for depth and warmth.

What I love most about Booyah is its versatility. Traditionally, it’s made with a mix of chicken, beef, and pork, but you can easily adapt it based on what you have on hand. Carrots, potatoes, cabbage, and celery are staples, but I’ve also been known to toss in a few sweet potatoes or parsnips for a hint of natural sweetness.

As the stew simmers, it fills the house with a fragrance that’s both nostalgic and comforting. It’s the kind of dish that makes you want to gather around the table with family, share stories, and linger long after the bowls are emptied.

Booyah isn’t just a meal; it’s an experience—a reminder of simpler times, of community gatherings, and of the joy that comes from sharing food with those you love. Whether you’re enjoying it at a festival or in the coziness of your own kitchen, Booyah is more than just stew. It’s a warm hug in a bowl, a testament to the power of tradition, and a delicious way to bring people together.

So, what’s your Booyah story? I’d love to hear how this iconic stew has made its way to your table. Let’s keep the tradition alive, one simmering pot at a time.

Why You’ll Love This Booyah Stew

If you’re craving a hearty, soul-warming meal, Booyah Stew is about to become your new favorite! Packed with tender meats, vibrant vegetables, and rich, savory broth, this Midwest classic is comfort food at its finest. It’s a one-pot wonder that feeds a crowd, making it perfect for family gatherings or cozy Sunday dinners. Plus, it’s super versatile—tweak the ingredients to suit your taste or use up whatever you have on hand. The longer it simmers, the better it gets, filling your home with irresistible aromas. Trust me, one bowl won’t be enough!

Here are a few reasons why Booyah Stew is a must-try:

1. Flavorful & Hearty: The combination of slow-cooked meats and a medley of vegetables creates a deeply satisfying and rich flavor.
2. Feeds a Crowd: This stew is perfect for gatherings, as it makes a large batch that keeps everyone full and happy.
3. Customizable: You can swap in your favorite veggies or adjust the seasonings to make it your own.
4. Meal Prep-Friendly: It stores and reheats beautifully, so you can enjoy leftovers throughout the week.
5. Comfort in a Bowl: There’s nothing like a warm, filling stew to chase away the chill on a cold day.
6. Nostalgic & Traditional: Booyah is steeped in Midwestern tradition, making it a comforting dish that brings people together.

Ingredients for Booyah Stew

For the Broth

• Bone-in short ribs: Look for well-marbled pieces for a rich, flavorful broth. Trim excess fat for a cleaner taste.
• Bone-in chicken thighs: These add depth and a hearty base. Trim any remaining skin or visible fat.
• Salt and freshly ground black pepper: Essential for seasoning the meat and enhancing flavors.
• Olive oil: Use for browning the meat and sautéing vegetables, imparting a subtle richness.
• Onions: Coarsely chopped for a sweet and aromatic foundation.
• Celery ribs: Adds a slightly herbal, earthy undertone.
• Chicken broth: Homemade or high-quality store-bought for the best flavor.
• Bay leaves: Provide a mild, herbal note to complement the broth.

For the Stew

• Cabbage: Shredded from a small head for a touch of sweetness and crunch.
• Diced tomatoes: Use undrained to incorporate the juices, enhancing the stew’s body and acidity.
• Rutabaga: Adds a mild, slightly peppery sweetness. Peel and dice for a tender bite.
• Russet potatoes: Provide a starchy, creamy texture once cooked.
• Carrots: Sliced for sweetness and a pop of color.
• Frozen peas: Added near the end for a burst of freshness and vibrant green color.
• Lemon juice: Optional, but a squeeze can brighten the flavors and add a tangy finish.

How To Make This Booyah Stew

Step 1: Prep and Season

Pat beef and chicken dry with paper towels. Generously season both sides with salt and pepper.

Step 2: Sear the Beef

Heat olive oil in a large Dutch oven or stockpot (at least 5 ½ quarts) until just smoking. Add beef and sear, flipping occasionally, until beautifully browned on all sides—about 10 minutes total. Remove beef and set aside.

Step 3: Sear the Chicken

Add chicken to the pot. Cook, flipping occasionally, until golden brown on both sides—about 10 minutes total. Remove and set aside. Once cool, discard the skin. Keep that flavor-packed fat in the pot!

Step 4: Sauté the Aromatics

Reheat the rendered fat over medium-high heat. Add onions and celery, cooking until softened (3-5 minutes). The aroma should be incredible by now.

Step 5: Build the Broth

Stir in broth and bay leaves, scraping up those delicious browned bits from the pot’s bottom. Return short ribs and chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken reaches 175°F (about 25-30 minutes).

Step 6: Debone and Shred Chicken

Remove chicken. Once cool, discard bones and shred into bite-sized pieces. Cover and refrigerate.

Step 7: Tenderize the Beef

Simmer the broth until the beef is fork-tender (about 75-90 minutes). Remove beef, discard bones, fat, and connective tissue, then shred the meat.

Step 8: Strain and Skim

Strain the broth through a fine-mesh strainer, discarding solids. Let it settle for 5 minutes, skim off the fat (expect 1-2 cups), and return the liquid gold to the pot.

Step 9: Build the Stew

To the pot of broth, add shredded beef, cabbage, diced tomatoes (with juice), rutabaga, potato, and carrots. Reduce heat to medium and simmer until vegetables are tender (30-35 minutes).

Step 10: Final Touches

Stir in chicken and peas. Cook until heated through, stirring occasionally. Season to taste with salt and pepper (start with at least 1 teaspoon each and adjust to your preference). Serve hot with fresh lemon wedges for an extra zing!

Storage Options

When it comes to storing this hearty Booyah Stew, you’ve got a few great options! If you’re planning to enjoy it within a few days, simply let it cool to room temperature, then transfer it to an airtight container and pop it in the fridge. It’ll stay fresh and flavorful for up to 4 days.

For longer storage, this stew freezes beautifully! Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving a bit of room for expansion. It’ll keep in the freezer for up to 3 months. When you’re ready to savor it again, just thaw overnight in the fridge and reheat on the stovetop until warmed through.

Pro tip: Booyah tastes even better the next day as the flavors have more time to meld—perfect for make-ahead meal prepping!

Variations and Substitutions

The beauty of Booyah Stew lies in its versatility! Here are some easy swaps and creative twists to make it your own:

Protein Options:
Traditional Booyah often features chicken, beef, and pork, but you can mix it up! Try turkey for a lighter take or swap in smoked sausage for a rich, savory depth.

Vegetarian Version:
Skip the meat and bulk up with hearty veggies like mushrooms, sweet potatoes, or even some firm tofu. Add a splash of soy sauce or liquid smoke for that umami punch.

Spice Level:
Prefer it mild? Stick with the classic seasonings. For a spicy kick, toss in some red pepper flakes, a dash of cayenne, or even a chopped jalapeño.

Thicker Stew:
If you like your Booyah extra hearty, mash a few of the cooked potatoes or stir in a cornstarch slurry.

Different Broths:
Swap chicken broth for beef or vegetable broth to adjust the flavor profile. Bone broth can add extra richness, too.

Feel free to experiment—Booyah is all about adapting to what you have on hand!

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Booyah Stew

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 40 minutes minutes

Servings: 4

Ingredients

• For the Broth:
• 2 ½ lbs bone-in short ribs trimmed (see note 1)
• 2 ½ lbs bone-in chicken thighs trimmed
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 onions coarsely chopped
• 2 celery ribs coarsely chopped
• 8 cups chicken broth see note 2
• 2 bay leaves
• For the Stew:
• 4 cups shredded cabbage from 1 small head
• 28 oz diced tomatoes undrained
• 8 oz rutabaga peeled and cut into ½-inch pieces (1-2 small, see note 3)
• 1 lb russet potatoes peeled and cut into ½-inch pieces (1 large)
• 3 large carrots peeled and sliced ¼-inch thick
• 1 cup frozen peas
• Lemon juice for serving (optional, see note 4)

Instructions

• To Make the Broth:
• Prepare Meat:
• Pat the short ribs and chicken dry with paper towels. Season both sides with salt and pepper.
• Brown the Meat:
• Heat olive oil in a large Dutch oven or stockpot (at least 5 ½ quarts) over medium-high heat until shimmering.
• Add short ribs and brown on all sides, about 10 minutes. Remove and set aside.
• Add chicken and brown on both sides, about 10 minutes. Remove and set aside. Once cool, discard chicken skin.
• Cook Aromatics:
• In the same pot, reheat the rendered fat over medium-high heat. Add onions and celery, cooking until softened, 3–5 minutes.
• Build the Broth:
• Stir in chicken broth and bay leaves, scraping up any browned bits from the bottom of the pot. Return short ribs and chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken reaches 175°F, about 25–30 minutes.
• Shred Chicken:
• Remove chicken and let it cool. Discard the bones, shred the meat into bite-sized pieces, and refrigerate.
• Tenderize Beef:
• Continue simmering the broth with short ribs for 75–90 minutes, or until the beef is tender. Remove short ribs and let cool. Discard fat, bones, and connective tissue.
• Strain the Broth:
• Strain broth through a fine-mesh strainer, discarding solids. Let the liquid settle for 5 minutes, then skim off fat (expect 1–2 cups; see note 3). Return the broth to the pot.
• To Make the Stew:
• Simmer Vegetables:
• Add shredded beef, cabbage, diced tomatoes with juice, rutabaga, potatoes, and carrots to the broth. Reduce heat to medium and simmer for 30–35 minutes, or until the vegetables are tender.
• Finish Stew:
• Stir in shredded chicken and frozen peas. Cook until heated through. Season with salt and pepper to taste (start with 1 tsp each and adjust as needed).
• Serve:
• Ladle the stew into bowls and serve with fresh lemon wedges, if desired. Enjoy!