Booyah Stew is a rich and hearty Midwestern dish made with tender chicken, beef, and a medley of vegetables simmered slowly for hours in a flavorful broth.
This comforting stew is ideal for chilly gatherings, potlucks, or tailgates—bringing big flavor, rustic charm, and plenty of servings to feed a hungry crowd.
Core Ingredients That Make This Booyah Stew Unforgettable
- Bone-in short ribs – Infuse the broth with deep, beefy flavor and richness thanks to the marrow and connective tissue.
- Bone-in chicken thighs – Tender and flavorful, they enrich the broth and provide hearty protein.
- Onions and celery – Build the aromatic foundation for the stew’s robust broth.
- Cabbage – Adds a subtle sweetness and satisfying texture once simmered.
- Diced tomatoes – Their acidity balances the stew’s richness and gives it body.
- Rutabaga – Earthy and slightly sweet, it adds depth and variety among the root vegetables.
- Russet potatoes – Soak up the broth and provide classic comfort.
- Carrots – Add color, sweetness, and a slight bite to the mix.
- Frozen peas – Stirred in at the end for a pop of color and light, fresh flavor.
How to Make Booyah Stew: A Comforting Labor of Love
Start by searing the short ribs and chicken thighs to build deep, caramelized flavor. Sauté onions and celery in the rendered fat, then stir in broth and bay leaves. Return the meats to the pot and simmer gently.
Remove and shred the chicken once cooked, then continue simmering the broth with the beef until it becomes fork-tender. Strain the broth, skim off the fat, and return the flavorful liquid to the pot.
Next, add the vegetables—cabbage, tomatoes, rutabaga, potatoes, and carrots—and simmer until tender. Stir in the shredded chicken and frozen peas, letting them heat through before seasoning and serving.
Tips, Tricks & Tasty Tweaks for Your Booyah Stew
For the richest results, don’t rush the browning step—it builds crucial flavor for the broth. If you’re short on time, the broth can be made ahead, and chilled overnight for easier fat removal.
If rutabaga isn’t your thing, swap in more potatoes or even parsnips for a milder bite. For a brighter finish, lemon wedges are a simple touch that balance the dish’s hearty, savory depth.
Want a bit of heat? A pinch of crushed red pepper or a few dashes of hot sauce adds welcome contrast to the stew’s mellow richness.
Storing, Freezing, and Reheating Booyah Stew
Booyah Stew holds up beautifully as leftovers. Store any extra in an airtight container in the fridge for up to four days—it only gets better as flavors meld.
For longer storage, cool the stew completely before transferring to freezer-safe containers. Freeze for up to three months, leaving room for expansion. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
This big-batch classic is as practical as it is comforting—perfect for prepping ahead or savoring throughout the week.
Booyah Stew
Ingredients
For the broth:
- 2 ½ pounds bone-in chicken thighs trimmed
- 8 cups chicken broth
- 2 bay leaves
- 2 ½ pounds bone-in short ribs trimmed
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 celery ribs coarsely chopped
- 2 onions coarsely chopped
For the stew:
- 3 large carrots peeled and sliced into ¼-inch pieces
- 28 ounces diced tomatoes with their juices
- 1 cup frozen peas
- 1 pound russet potatoes peeled and diced into ½-inch chunks
- 8 ounces rutabaga peeled and chopped into ½-inch pieces
- 4 cups shredded cabbage from 1 small head
- Lemon juice optional, for serving
Instructions
- Pat both the short ribs and chicken dry, then season them generously with salt and pepper. In a large Dutch oven or stockpot over medium-high heat, warm the olive oil until it shimmers. Brown the beef on all sides, about 10 minutes total, then remove and set aside. Repeat the process with the chicken, cooking until both sides are well-browned. Remove the chicken, discard the skin once cool enough, and reserve.
- Without draining the rendered fat, sauté the onions and celery in the same pot over medium-high heat until softened, about 3 to 5 minutes. Deglaze the pot with chicken broth, scraping up any browned bits. Add bay leaves, then return the beef and chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer until the chicken reaches an internal temperature of 175°F, about 25 to 30 minutes.
- Take out the chicken, and once cooled, discard the bones and shred the meat. Refrigerate the shredded chicken. Continue simmering the broth with the beef until the meat becomes tender, around 75 to 90 minutes more. Remove the beef, discard bones, fat, and inedible tissues, then shred.
- Strain the broth through a fine-mesh sieve, discarding solids. Allow the liquid to settle, skim off the fat, and return the defatted broth to the pot.
- Introduce the cabbage, diced tomatoes, rutabaga, carrots, and potatoes to the broth. Let the stew simmer over medium heat for 30 to 35 minutes until all vegetables are tender. Stir in the shredded chicken and peas, cooking just until heated through. Adjust seasoning with salt and pepper as needed. Offer lemon wedges on the side, if desired.
