📝 About This Recipe
A legendary staple of the Upper Midwest, Booyah is more than just a stew; it is a community event in a pot. Traditionally cooked over an open fire in massive cast-iron kettles, this Belgian-American masterpiece features a rich, multi-meat broth and a garden's worth of finely diced vegetables. The result is a thick, savory, and soul-warming comfort food that perfectly captures the spirit of a Wisconsin autumn.
🥗 Ingredients
The Meat Base
- 3-4 pounds Chicken (bone-in, skin-on thighs and drumsticks)
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes)
- 1 pound Pork Shoulder (cut into 1-inch cubes)
- 1-2 pounds Beef Soup Bones (knuckle or marrow bones for richness)
The Aromatic Base
- 3 large Yellow Onions (finely diced)
- 5 pieces Celery Stalks (finely diced)
- 4 large Carrots (peeled and finely diced)
- 4 cloves Garlic (minced)
The Vegetables and Liquid
- 4 large Russet Potatoes (peeled and cut into small 1/2 inch cubes)
- 1/2 head Green Cabbage (shredded or finely chopped)
- 1 cup Frozen Sweet Peas
- 1 cup Frozen Whole Kernel Corn
- 28 ounces Diced Tomatoes (canned, with juice)
- 5-6 quarts Water or Low-Sodium Chicken Stock (enough to cover all ingredients)
Seasonings
- 3 pieces Bay Leaves
- 1/2 cup Fresh Parsley (chopped)
- to taste Salt and Black Pepper (be generous with the pepper)
- 1 tablespoon Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
In a very large stockpot (at least 12-16 quarts), add the beef cubes, pork cubes, chicken pieces, and soup bones. Cover with the water or chicken stock.
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2
Bring the pot to a boil over medium-high heat. As it reaches a boil, use a slotted spoon to skim off any gray foam or impurities that rise to the surface.
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3
Reduce the heat to low, cover partially, and simmer gently for about 90 minutes to 2 hours, or until the meat is very tender and falling off the bones.
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4
Carefully remove all the meat and bones from the pot using a slotted spoon. Set them aside on a large tray to cool slightly.
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5
While the meat cools, add the diced onions, celery, carrots, and cabbage to the simmering broth. Cook for about 30 minutes.
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6
Once the meat is cool enough to handle, shred the beef and pork. Remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Discard the bones and skin.
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7
Return all the shredded meat back into the pot. Add the diced potatoes, canned tomatoes, and bay leaves.
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8
Simmer the stew for another 45-60 minutes. The potatoes should begin to break down slightly, which helps thicken the broth naturally.
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9
Stir in the frozen peas and corn. Cook for an additional 15 minutes until the vegetables are heated through.
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10
Season generously with salt and a lot of cracked black pepper. Booyah is known for having a slight peppery kick.
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11
Stir in the fresh parsley and lemon juice right before serving to provide a fresh contrast to the deep, savory flavors.
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12
Remove the bay leaves and serve hot in deep bowls.
💡 Chef's Tips
The key to authentic Booyah is the 'fine dice'—the vegetables should be small enough to fit several on a single spoon. Using a mix of meats (chicken, beef, and pork) is essential for the complex depth of flavor that defines this dish. If you have time, make the broth a day in advance and chill it; this allows you to easily remove excess fat from the top before finishing the stew. Don't rush the simmer; the meat needs time to break down its collagen to create a silky, rich mouthfeel. If the stew is too thin, crush a few of the cooked potato chunks against the side of the pot to release their starch.
🍽️ Serving Suggestions
Serve with thick slices of buttered rye bread or crusty oyster crackers. Pair with a classic Wisconsin Spotted Cow farmhouse ale or a crisp pilsner. A side of sharp Wisconsin cheddar cheese cubes is a traditional accompaniment. For a true Midwestern experience, serve in a large insulated foam cup if eating outdoors at a fall festival.