Northeast Wisconsin loves their Green Bay Booyah, a rich chicken and beef stew that’s made in massive batches outdoors to feed hungry crowds.
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Green Bay Booyah

Northeast Wisconsin loves their Green Bay Booyah, a rich chicken and beef stew that’s made in massive batches outdoors to feed hungry crowds.
Course Main Course
Cuisine American, Belgian, Wisconsin
Keyword beef, booyah, chicken, community, stew
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 10 servings
Calories 354kcal
Author Meggan Hill

Ingredients

  • 2 1/2 pounds bone-in short ribs, trimmed
  • 2 1/2 pounds bone-in chicken thighs, trimmed
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 onions finely chopped
  • 2 stalks celery minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 4 cups shredded cabbage from 1 small head
  • 1 (28 ounce) can diced tomatoes undrained
  • 8 ounces rutabaga peeled and cut into 1/2-inch pieces (1-2 small)
  • 1 pound russet potatoes peeled and cut into 1/2-inch pieces (1 large)
  • 3 carrots peeled and sliced 1/4-inch thick
  • 1 cup frozen peas
  • 1 tablespoon lemon juice (1 lemon)

Instructions

To cook the beef and chicken:

  • Pat beef and chicken dry with paper towels and season on both sides with salt and pepper.
  • In a large Dutch oven (at least 5 1/2 quarts) or stock pot, heat olive oil until just smoking. Brown beef all over, about 10 minutes total. Remove from pot and set aside. 
  • Cook chicken until browned all over, about 10 minutes total. Remove from pot set aside. When the chicken is cool enough to handle, remove and discard skin. Reserve rendered fat in pot.
  • Over medium-high heat, cook onions and celery in rendered fat until softened, about 3 to 5 minutes. Stir in broth and bay leaves, scraping up any browned bits on the bottom of the pot. Add back short ribs and chicken, and bring to boil.
  • Reduce heat to low, cover, and simmer until chicken is 175 degrees on an instant-read thermometer, about 25 to 30 minutes. 
  • Remove chicken from pot. When chicken is cool enough to handle, remove and discard bones. Shred chicken into bite-sized pieces. Cover and refrigerate chicken.

To make the stew:

  • Continue cooking the stew until the beef is tender, about 60 to 75 minutes longer. Remove beef from pot. When beef is cool enough to handle, remove and discard fat and bones. 
  • Strain broth through a fine-mesh strainer, discarding solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot (see recipe notes).  
  • Add back shredded beef, cabbage, diced tomatoes and juice, rutabaga, potato, and carrots. Reduce heat to medium and simmer until all vegetables are tender, 30 to 35 minutes. 
  • Stir in chicken, peas, and lemon juice until heated through. Season to taste with salt and pepper. 

Notes

To remove as much fat as possible from the broth, refrigerate the broth after straining out the solids for 8 hours or overnight (store the beef, chicken, and vegetables covered in the refrigerator). The next day, the fat will have risen to the top and hardened and can be easily removed. Proceed with step 9, adding back to the beef and vegetables to the broth while reheating it.

Nutrition

Calories: 354kcal