Midwestern Booyah Stew

Instructions

1. 1

   Brown the Meats (Approx. 20 minutes)

   • 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.
   • Heat the vegetable oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat until shimmering.
   • 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.
   • 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. 2

   Sauté Aromatics (Approx. 10 minutes)

   • 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.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Simmer the Stew Base (Approx. 2.5 hours)

   • 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.
   • 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. 4

   Add Hearty Vegetables (Approx. 40 minutes)

   • 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.
   • 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.
   • Return the shredded chicken meat to the pot and stir to combine.
5. 5

   Finish the Stew (Approx. 15 minutes)

   • 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.
   • Remove and discard the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed.
6. 6

   Serve

   • Ladle the hot booyah into large bowls. Garnish generously with fresh parsley and serve immediately with crusty bread or crackers for dipping.