Booyah Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
10 servings (2 cups each)
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Calories
457 kcal
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Course
Main Course
Booyah Stew
Description
This Booyah Stew recipe starts by browning the bone-in short ribs and chicken thighs to develop flavor, then slowly simmers them with onions, celery, and chicken broth infused with bay leaves. After cooking, the meat is shredded after removing unwanted cartilage, while the broth simmers with added vegetables including rutabaga, potatoes, carrots, shredded cabbage, and peas, creating a thick, comforting stew. The broth benefits from the collagen-rich bones, giving it body and depth.
The stew offers a blend of textures, from soft potatoes to tender meat and slight crunch from the cabbage, with warm, savory notes balanced by optional lemon juice added at serving. It yields a substantial quantity suitable for feeding a group or storing for multiple meals.
The broth can be prepared a day or two in advance, making the cooking process flexible. Leftovers store well refrigerated for up to four days or can be frozen for up to three months, making booyah a practical dish for batch cooking. Removing fat after chilling is easier, and reheating should be gradual to maintain texture.
Ingredients
For the broth:
- 2 1/2 pounds short ribs trimmed (see note 1, bone-in
- 2 1/2 pounds chicken thigh trimmed, bone-in
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon olive oil
- 2 onion coarsely chopped
- 2 celery coarsely chopped, ribs
- 8 cups chicken broth (see note 2)
- 2 bay leaf
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 potato peeled and cut into 1/2-inch pieces (1 large
- 3 large carrot peeled and sliced 1/4-inch thick
- 1 cup peas frozen
- lemon juice for serving, optional (see note 4)
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
- Use bone-in short ribs and chicken thighs to enrich broth with gelatin for better texture.
- Remove any cartilage from shredded beef to avoid tough bites.
- Use 8 cups of chicken broth; homemade broth enhances flavor but store-bought is acceptable.
- Omit rutabaga if disliked and add extra potato instead.
- Serve with lemon wedges to add acidity and brighten flavors.
- This recipe yields about 5 quarts (20 cups), enough for 10 servings of 2 cups each.
- Broth can be made ahead and chilled to remove excess fat easily before reheating.
- Store leftovers refrigerated up to 4 days or freeze up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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