Booyah Recipe

5 from 2 votes

This booyah recipe is a meaty, chunky stew popular in the American Midwest made with loads of meats and vegetables simmered low and slow, usually for community gatherings.

Prep Time15

Cook Time2 40

Course: Main Course, Soup

Cuisine: American

Keyword: beef, chicken, one pot, stew

Servings: cups

Calories: 322kcal

Author: Mike Hultquist

Ingredients

2 tablespoons olive oil
2.5 pounds chuck roast or other stew meat cut into chunks
2.5 pounds boneless chicken thighs cut into chunks
1 large onion chopped
1 large green pepper chopped
2-3 jalapeno peppers chopped (optional, for some spice factor)
3 carrots peeled and chopped
2 celery ribs chopped
4 cloves garlic chopped
8 cups chicken stock or use beef stock
28 ounces crushed tomatoes canned or fresh
Hot Sauce to taste + more for serving
2 bay leaves
1.5 pounds potatoes peeled and diced
2 cups shredded cabbage
1.5 cups corn frozen or fresh
1.5 cups peas frozen or fresh
1 cup green beans chopped (frozen or fresh)
1/4 cup Worcestershire sauce
Salt and pepper to taste

Instructions

Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
Reduce the heat to medium. Add the onion, peppers, carrots, and celery. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
Add the chicken stock, crushed tomatoes, hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
Reduce the heat, cover and simmer for 2 hours.
Break apart any larger chunks of meat with forks, if desired.
Add the potatoes, cabbage, corn, peas, green beans, and Worcestershire sauce. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!

Nutrition