Wisconsin Booyah
Wisconsin Booyah is a legendary thick and hearty stew that has been a staple at community gatherings in the Upper Midwest for well over a century. This deeply savory slow cooked stew combines chicken, beef, and vegetables into a rich and soul satisfying pot that only gets better with time.
A thick and legendary Wisconsin community stew loaded with chicken, beef, and slow cooked vegetables.
Nutrition per serving
Ingredients
Protein
Vegetables
Broth
Aromatics
Seasoning
Instructions
Brown All the Meats
In a very large heavy stockpot over medium high heat, brown the beef chuck cubes in batches for 4 to 5 minutes per batch until deeply seared on all sides. Remove and set aside, then add chicken pieces to the same pot and brown for 5 minutes per side. Do not overcrowd the pot.
Build the Base
Return all browned meat to the pot along with the diced onion. Pour in the beef broth and add enough water to cover everything by about 2 inches. Bring to a rolling boil over high heat, then skim off any foam or impurities that rise to the surface.
Long Slow Simmer
Reduce heat to low and add celery salt and a generous amount of black pepper. Cover the pot partially with a lid and simmer slowly for 90 minutes until the chicken is falling off the bone and the beef is completely fork tender and the broth is deeply flavored.
Shred and Add Vegetables
Remove the chicken pieces and carefully shred all the meat off the bones, discarding skin and bones. Return the shredded chicken to the pot along with the diced potatoes, shredded cabbage, and frozen mixed vegetables. Stir everything together well.
Final Cook and Season
Bring the stew back up to a gentle boil over medium heat, then reduce and simmer uncovered for 30 to 40 minutes until the potatoes are fully tender and the stew has thickened to a hearty consistency. Taste carefully and adjust salt and pepper before serving in large deep bowls.
Substitutions
Common mistakes
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