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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.
Brown the Meats (Approx. 20 minutes)
Sauté Aromatics (Approx. 10 minutes)
Simmer the Stew Base (Approx. 2.5 hours)
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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.
This midwest recipe takes 315 minutes to prepare and yields 8 servings. At 694.11 calories per serving with 57.17g of protein, it's a moderately challenging recipe perfect for dinner or lunch or supper.
Add Hearty Vegetables (Approx. 40 minutes)
Finish the Stew (Approx. 15 minutes)
Serve
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.
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.
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.
For a bit of heat, add 1/2 teaspoon of red pepper flakes when you sauté the garlic.
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.
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.
The abundance of vegetables and potatoes contributes significant dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
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.
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.
Yes. Brown the meats and sauté the aromatics on the stovetop as directed in steps 1 and 2, making sure to deglaze the pan with a little broth. Transfer everything to a large slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the potatoes and cabbage during the last 2 hours of cooking (on low) and the frozen vegetables in the final 30 minutes.
Booyah can be a very balanced and nutritious meal. It's packed with protein from the meats and loaded with fiber, vitamins, and minerals from the wide variety of vegetables. To make it healthier, use lean cuts of meat, low-sodium broth, and skim any excess fat from the top before serving.
A 2-cup serving of this Midwestern Booyah Stew contains approximately 625 calories. This can vary based on the specific cuts of meat and vegetables used.
Store leftover booyah in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth if it has thickened too much.
Absolutely. Booyah is very versatile. You can use pork shoulder, oxtail, or even short ribs. The key is to use tougher cuts of meat that benefit from a long, slow cooking process to become tender.