Midwestern Booyah Stew
A legendary Midwestern community stew that simmers for hours in giant kettles, blending tender chicken and beef with a rich tomato broth and hearty vegetables. This scaled-down home version captures all the smoky, savory soul of the church-picnic original without the 50-gallon kettle.
For 8 servings
- prep · ~6 min
Brown the beef.
1.Heat oil in a large stockpot over medium-high heat until shimmering.2.Add beef cubes in a single layer and sear until browned on all sides (4-5 minutes).3.Remove beef with a slotted spoon and set aside on a plate. - saute · ~6 min
Sauté the aromatic base.
1.Reduce heat to medium. Add chopped onions to the same pot.2.Cook until softened and translucent (4-5 minutes).3.Add minced garlic and smoked paprika; stir constantly for 30 seconds until fragrant.TIPScrape up the browned bits from the beef with a wooden spoon — they add deep flavor to the stew. - simmer · ~45 min
Simmer the meats with broth.
1.Return browned beef to the pot. Add chicken thighs, crushed tomatoes, water, bay leaves, thyme, salt, and black pepper.2.Bring to a rolling boil over high heat.3.Reduce heat to low, cover, and simmer gently for 45 minutes.TIPKeep the lid slightly ajar to prevent the pot from boiling over. - prep · ~8 min
Remove and shred the chicken.
1.Carefully lift the chicken thighs from the pot with tongs and place on a cutting board.2.Let cool slightly for 5 minutes until safe to handle.3.Remove and discard skin and bones. Shred the meat into bite-size pieces. - simmer · ~25 min
Add root vegetables and simmer.
1.Add cubed potatoes, sliced carrots, and celery to the pot.2.Return shredded chicken to the pot. Stir well.3.Cover and simmer for 25 minutes until potatoes are fork-tender. - simmer · ~10 min
Add the tender vegetables.
1.Stir in chopped cabbage, green beans, and frozen peas.2.Simmer uncovered for 10 minutes until cabbage is wilted and beans are tender-crisp.3.Remove bay leaves.TIPAdding cabbage and green beans last keeps them from turning mushy. - garnish · ~1 min
Finish with lemon juice and serve.
Stir in lemon juice. Ladle the stew into deep bowls and serve piping hot with oyster crackers or crusty bread on the side.
TIPBooyah tastes even better the next day. Refrigerate overnight and reheat gently — the flavors meld beautifully.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For deepest flavor, brown the beef in batches so it sears, not steams.
- 2Scrape up fond after browning onions — those bits are pure flavor.
- 3Keep the lid slightly ajar during the first simmer to avoid boil-overs.
- 4Add cabbage and green beans late so they stay tender-crisp, not mushy.
- 5Let the stew rest overnight; the flavors meld and deepen beautifully.
- 6Use bone-in, skin-on chicken thighs for richer broth and moist meat.
- 7A splash of lemon juice at the end brightens the long-simmered stew.
Adapt it for your goals.
Slow-cooker
After browning the beef and sautéing aromatics, transfer everything (except the last-minute vegetables and lemon juice) to a slow cooker. Cook on low for 6-8 hours, then add cabbage, green beans, and peas in the final 30 minutes. Perfect for a hands-off day.
low oilLow-oil
Use a non-stick pot and brown the beef in batches without added oil, using a splash of water if needed to deglaze. Ideal for anyone reducing fat without sacrificing flavor.
gluten freeGluten-free
This recipe is naturally gluten-free — just ensure your smoked paprika and broth ingredients are certified gluten-free. Serve with gluten-free crackers or crusty bread.
hearty veggieHearty-veggie
Omit the meats and double the potatoes, carrots, and add a can of drained chickpeas or white beans for protein. Use vegetable broth instead of water. Simmer for 30 minutes total.
Why this is on our healthy list.
Rich in Protein
Chicken and beef provide high-quality protein essential for muscle repair and satiety.
Packed with Vegetables
This stew contains carrots, celery, potatoes, green beans, cabbage, peas, and tomatoes — a broad spectrum of vitamins, minerals, and fiber.
Immune-Supportive Garlic and Onions
Garlic and onions are allium vegetables associated with immune health and anti-inflammatory properties.
Source of Lycopene
Crushed tomatoes provide lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Frequently asked questions
Yes, but bone-in thighs add more flavor and moisture to the broth. If using boneless, reduce first simmer time to 30 minutes.
