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4.4 from 276 votes

Booyah

This rich and flavorful stew is a fabulous way to enjoy a downsized version of traditional booyah. No giant booyah kettle required!

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 10 servings
Calories: 556 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Pat beef and chicken dry with paper towels and season with salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
  7. 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.
  8. 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.

Notes

  • adapted slightly from Cook's Country Eats Local

Nutrition Information

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

% 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.