Booyah Recipe

Name: Booyah Recipe
Prep time: 15 min
Cook time: 2 h 40 min
Yield: 18 cups
Ingredients: 2 tablespoons olive oil; 2.5 pounds chuck roast or other stew meat; 2.5 pounds boneless chicken thighs; 1 large onion; 1 large green pepper; 2-3 Jalapeno peppers; 3 carrots; 2 celery ribs; 4 cloves garlic; 8 cups chicken stock or use beef stock; 28 ounces crushed tomatoes canned; Hot Sauce to taste + more for serving; 2 bay leaves; 1.5 pounds potatoes; 2 cups shredded cabbage; 1.5 cups corn; 1.5 cups peas; 1 cup green beans; 1/4 cup Worcestershire sauce; salt and pepper to taste

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Prep Time
15 mins
Cook Time
2 hrs 15 mins
Servings
18 cups
Calories
322 kcal
Course
Main Course, Soup
Cuisine
American

Booyah Recipe

Winston Rice

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This booyah recipe is a meaty, chunky stew popular in the American Midwest made with loads of meats and vegetables simmered low and slow, usually for community gatherings.

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Ingredients

Servings

2 tablespoons olive oil
2.5 pounds chuck roast or other stew meat cut into chunks
2.5 pounds boneless chicken thighs cut into chunks
1 large onion chopped
1 large green pepper chopped
2-3 Jalapeno peppers chopped (optional, for some spice factor)
3 carrots peeled and chopped
2 celery ribs chopped
4 cloves garlic chopped
8 cups chicken stock or use beef stock
28 ounces crushed tomatoes canned or fresh
Hot Sauce to taste + more for serving
2 bay leaves
1.5 pounds potatoes peeled and diced
2 cups shredded cabbage
1.5 cups corn frozen or fresh
1.5 cups peas frozen or fresh
1 cup green beans chopped (frozen or fresh)
1/4 cup Worcestershire sauce
salt and pepper to taste

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Instructions

Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
Reduce the heat to medium. Add the onion, peppers, carrots, and celery. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
Add the chicken stock, crushed tomatoes, hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
Reduce the heat, cover and simmer for 2 hours.
Break apart any larger chunks of meat with forks, if desired.
Add the potatoes, cabbage, corn, peas, green beans, and Worcestershire sauce. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!

Nutrition Information

Show Details

Calories 322kcal (16%) Carbohydrates 22g (7%) Protein 30g (60%) Fat 13g (20%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 107mg (36%) Sodium 368mg (15%) Potassium 939mg (27%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 2044IU (41%) Vitamin C 30mg (33%) Calcium 59mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 18cups

Amount Per Serving

Calories 322 kcal

% Daily Value*

Calories	322kcal	16%
Carbohydrates	22g	7%
Protein	30g	60%
Fat	13g	20%
Saturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	107mg	36%
Sodium	368mg	15%
Potassium	939mg	20%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	2044IU	41%
Vitamin C	30mg	33%
Calcium	59mg	6%
Iron	4mg	22%