Description
Booyah is a hearty and comforting stew that combines tender chunks of beef and chicken with a medley of fresh vegetables simmered in a rich tomato and stock base. Perfect for cold days, this traditional Midwestern dish warms your heart and satisfies your hunger with layers of savory flavors and wholesome ingredients.
Ingredients
Scale
Meats
- 2 pounds Chuck roast or stew meat (perfect for rich, tender bites)
- 1 pound Boneless chicken thighs (tender and juicy)
Vegetables
- 1 large Onion (provides a warm, savory base)
- 1 large Green pepper (adds a sweet crunch)
- 1 medium Jalapeno pepper (optional, for heat)
- 2 ribs Celery (brings refreshing crunch)
- 4 cloves Garlic (infuses the dish with aroma)
- 2 medium Potatoes (hearty and filling)
- 2 cups Shredded cabbage (adds texture)
- 1 cup Corn (sweet pops of flavor)
- 1 cup Peas (classic addition)
- 1 cup Green beans (fresh or frozen)
Liquids and Seasonings
- 6 cups Chicken stock or beef stock (choose based on flavor preference)
- 1 can Crushed tomatoes (for a perfect tomato foundation)
- to taste Hot sauce (for spice)
- 2 leaves Bay leaves (adds subtle flavor)
- 2 tablespoons Worcestershire sauce (adds rich umami depth)
- to taste Salt (essential seasoning)
- to taste Pepper (essential seasoning)
- Olive oil (for searing)
Instructions
- Prepare and Sear the Meats: In a very large pot, warm the olive oil over medium-high heat. Season the chuck roast and chicken thighs generously with salt and pepper. Sear them in batches in the hot oil until well-browned on all sides, then remove and set aside to keep the flavorful crust intact.
- Sauté the Aromatics: Lower the heat to medium and add the chopped onion, green pepper, carrots, and celery to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant, infusing the base with savory aroma.
- Add Liquids and Simmer: Pour in your choice of chicken or beef stock, followed by the can of crushed tomatoes. Add hot sauce to taste and bay leaves for subtle herbal notes. Return the browned meats to the pot and season again with salt and pepper to taste.
- Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew gently simmer for 2 hours. This slow cooking process tenderizes the meats and melds the rich flavors together.
- Shred Meat (Optional): After simmering, use forks to break apart any larger chunks of meat for a shredded texture that disperses more evenly through the stew.
- Add Vegetables and Final Simmer: Stir in the potatoes, shredded cabbage, corn, peas, green beans, and Worcestershire sauce. Cover again and simmer for an additional 30 minutes or until the potatoes are tender and fully cooked.
- Adjust Seasoning and Serve: Taste the Booyah stew and adjust salt, pepper, and hot sauce as needed. Serve the stew hot, with extra hot sauce on the side for those who enjoy a spicy kick.
Notes
- For a spicier stew, include the jalapeno peppers or increase the hot sauce amount.
- You can substitute any of the vegetables with seasonal favorites or what you have on hand.
- Using a mix of chicken and beef stock can add more depth to the flavor.
- This stew improves in flavor if made a day ahead, allowing the flavors to meld further.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
