Booyah
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4.4
276 reviews
Good
Booyah
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This rich and flavorful stew is a fabulous way to enjoy a downsized version of traditional booyah. No giant booyah kettle required!
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Ingredients
- 2.5 lbs. bone-in English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
- 2.5 lbs. bone-in chicken thighs trimmed
- salt
- pepper
- 1 T. vegetable oil
- 2 yellow onions chopped fine
- 2 ribs celery minced
- 8 c. low sodium chicken broth
- 2 bay leaves
- 4 c. shredded green cabbage
- 1 28- oz. can diced tomatoes
- 8 oz. rutabaga peeled and cut into ½” pieces
- 1 lb. Russet potatoes peeled and cut into ½” pieces
- 3 large carrots peeled and sliced ¼” thick
- 1 c. frozen peas
- 1 T. freshly squeezed lemon juice
Instructions
- Pat beef and chicken dry with paper towels and season with salt and black pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
- Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
- Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
- Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard.
- Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
- Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.
- Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.
Equipments used:
Notes
- adapted slightly from Cook's Country Eats Local
Nutrition Information
Show Details
Serving
1
Calories
556kcal
(28%)
Carbohydrates
26g
(9%)
Protein
49g
(98%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
20g
Trans Fat
1g
Cholesterol
201mg
(67%)
Sodium
485mg
(20%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 556kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 49g | 98% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 485mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
276 reviews
Good
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