Booyah Stew

Name: Booyah Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 10 servings (2 cups each)
Ingredients: 2 1/2 pounds bone-in short ribs; 2 1/2 pounds bone-in chicken thighs; Salt and freshly ground black pepper; 1 tablespoon olive oil; 2 onions; 2 celery ribs; 8 cups chicken broth; 2 bay leaves; 4 cups cabbage; 28 ounces diced tomatoes; 8 ounces rutabaga; 1 pound Russet potatoes; 3 large carrots; 1 cup frozen peas; lemon juice

User Reviews

5.0

87 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
10 servings (2 cups each)
Calories
457 kcal
Course
Main Course
Cuisine
American, Belgian

Booyah Stew

Eric Vasquez

Report

Hearty comfort food at its midwestern best, this Booyah Stew is a chicken and beef stew that deserves the starring role as part of your potluck or tailgate menu.

Share:

I Made This!

65 people made this

Print

17 people printed this

Save this

52 people saved this

Ingredients

Servings

For the broth:

2 1/2 pounds bone-in short ribs trimmed (see note 1)
2 1/2 pounds bone-in chicken thighs trimmed
Salt and freshly ground black pepper
1 tablespoon olive oil
2 onions coarsely chopped
2 celery ribs coarsely chopped
8 cups chicken broth (see note 2)
2 bay leaves

For the stew:

4 cups cabbage shredded (from 1 small head)
28 ounces diced tomatoes undrained
8 ounces rutabaga peeled and cut into 1/2-inch pieces (1-2 small, see note 3)
1 pound Russet potatoes peeled and cut into 1/2-inch pieces (1 large)
3 large carrots peeled and sliced 1/4-inch thick
1 cup frozen peas
lemon juice for serving, optional (see note 4)

Add to Shopping List

Instructions

To make the broth:

Pat beef and chicken dry with paper towels and season on both sides with salt and pepper.
In a large Dutch oven or large stockpot (at least 5 1/2 quarts), heat olive oil until just smoking. Add beef and cook, flipping occasionally, until browned on all sides, about 10 minutes total. Remove from pot and set aside.
Add the chicken to the pot and cook, flipping occasionally, until browned on both sides, about 10 minutes total. Remove from pot set aside. When the chicken is cool enough to handle, remove and discard skin. Do not drain fat from pot.
In the same pot, reheat rendered fat over medium-high heat until shimmering. Add onions and celery, and cook 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.
Continue cooking the stew until the beef is tender, about 75 to 90 minutes longer. Remove beef from pot. When beef is cool enough to handle, remove and discard fat, bones, and any inedible connective tissue.
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 (expect 1-2 cups of fat; see note 3).

To make the stew:

To the pot with the broth, add the 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.
Add chicken and peas and cook until heated through, stirring occasionally. Season to taste with salt and pepper (I like ate least 1 teaspoon salt and 1 teaspoon pepper, and sometimes I add more). Serve with fresh lemon wedges if desired.

Notes

Bone-in short ribs and chicken thighs: The bones lend a thick, luscious consistency to the homemade broth. After cooking the beef, be sure to remove any extraneous cartilage before shredding; leaving that in can make some bites too chewy to consume.
Chicken broth: You'll need 8 cups of chicken broth, which is about 4 small cans or 2 large cartons of store-bought. If you're really feeling ambitious, feel free to start with Homemade Chicken Broth.
Rutabaga: Not a fan of this root vegetable? Leave it out and add an extra potato.
Lemon wedges: These are optional, but highly recommended; squeeze on just prior to serving for a welcome burst of acidity and brightness.
Yield: This recipe will make about 5 quarts (20 cups!) of stew, enough for 10 generous 2-cup servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The broth can be made a day or two in advance. It's much easier to scrape excess fat off the top of the broth when it's chilled.
Freezer: Cool and package into freezer-safe containers. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 2cups Calories 457kcal (23%) Carbohydrates 19g (6%) Protein 35g (70%) Fat 26g (40%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 143mg (48%) Sodium 847mg (35%) Potassium 1098mg (31%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3313IU (66%) Vitamin C 41mg (46%) Calcium 71mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 10servings (2 cups each)

Amount Per Serving

Calories 457 kcal

% Daily Value*

Serving	2cups
Calories	457kcal	23%
Carbohydrates	19g	6%
Protein	35g	70%
Fat	26g	40%
Saturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	143mg	48%
Sodium	847mg	35%
Potassium	1098mg	23%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	3313IU	66%
Vitamin C	41mg	46%
Calcium	71mg	7%
Iron	4mg	22%