Soups & Stewsculinaryhill5.0
Booyah Stew
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.
👥 10 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 3h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●strainer
- ●knife
📝 Preparation Steps
1
To make the broth:
2
Pat beef and chicken dry with paper towels and season on both sides with salt and pepper.
3
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.
olive oil1 tablespoon
4
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.
5
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.
6
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.
bay leaves2
7
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.
8
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.
9
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).
10
To make the stew:
11
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 when pierced with a paring knife, 30 to ⏱️ 35 minutes.
12
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.
Nutrition Facts
calories
457 kcal
fat Content
26 g
serving Size
2 cups
fiber Content
4 g
sugar Content
5 g
sodium Content
847 mg
protein Content
35 g
trans Fat Content
1 g
cholesterol Content
143 mg
carbohydrate Content
19 g
saturated Fat Content
8 g
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