Entree: United States – Wisconsin (Upper Midwest) – Booyah

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1.25 lb (570 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 4 bone-in chicken thighs, approx. 1.25 lb (570 g), skin removed
- 2 tsp (10 g) kosher salt, divided, plus more to taste
- 1 tsp (2 g) ground black pepper, divided
- 8 cups (1.9 L) low-sodium beef stock (can substitute half beef/half chicken stock)
- 1 cup (240 ml) water, as needed to cover
- 2 large yellow onions, about 12 oz (340 g), coarsely chopped
- 3 large carrots, about 12 oz (340 g), peeled and cut into 1/2-inch (1.25 cm) rounds
- 3 ribs celery, about 6 oz (170 g), chopped
- 3 medium russet potatoes, about 1.25 lb (570 g), peeled and cut into 1-inch (2.5 cm) cubes
- 3 cups (200 g) shredded green cabbage (about half small head)
- 2 bay leaves
- 1 tsp (1 g) dried thyme (or 1 tbsp / 3 g fresh thyme leaves)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry) or more to adjust thickness
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 tbsp (15 ml) apple cider vinegar (optional, to brighten at end)

Instructions

Short Description:
A hearty, slow-simmered community-style stew of beef and chicken with root vegetables and cabbage, traditionally cooked in a large outdoor kettle until rich and deeply flavored. Served as a complete one-pot main course with bread or biscuits.

Regional Notes:
This Wisconsin (Upper Midwest) booyah reflects Belgian immigrant community kettles: a mix of beef and chicken simmered together with substantial potatoes, cabbage, and root vegetables, cooked long and slow—often outdoors in a big iron kettle—rather than the lighter single-meat broths found elsewhere. The emphasis on mixed meats, cabbage, and a long open-fire simmer distinguishes it from neighboring regional stews.

1. Heat the vegetable oil in a large heavy stockpot or outdoor booyah kettle over medium-high heat. Season the beef cubes with 1 tsp salt and 1/2 tsp pepper. Brown the beef in batches until well-seared on all sides, about 4–6 minutes per batch; transfer browned beef to a plate.
2. Season the chicken thighs with 1 tsp salt and 1/4 tsp pepper. Add thighs to the pot and brown on both sides, about 4 minutes per side, then remove and set aside with the beef. (If using an outdoor kettle, maintain a steady low flame and sear in batches.)
3. Reduce heat to medium. Add the chopped onions, carrots, and celery to the pot and sauté until softened and beginning to color, about 6–8 minutes, scraping up browned bits from the bottom of the pot.
4. Return the beef and chicken to the pot. Pour in the beef stock and enough additional water to ensure the meat is just covered (about 1 cup / 240 ml more if needed). Stir in Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer slowly for 1.5–2 hours, skimming any foam or excess fat from the surface occasionally. If cooking in a traditional outdoor kettle, adjust coals/heat to maintain a low, steady simmer for the same time.
6. After 1.5–2 hours, add the potatoes and shredded cabbage. Continue to simmer, covered, until potatoes are tender and the chicken is falling from the bone, another 30–45 minutes.
7. Remove the chicken thighs to a bowl. When cool enough to handle, remove and discard bones, shred the meat, and return the shredded chicken to the pot. Discard bay leaves.
8. Stir the cornstarch slurry into the pot a little at a time to thicken the broth to your desired consistency; simmer 5–8 minutes after adding to cook the starch. Taste and adjust seasoning with additional salt and pepper; stir in apple cider vinegar if using to brighten flavors.
9. Ladle the booyah into deep bowls, garnish with chopped fresh parsley, and serve hot with crusty rye bread, soda bread, or biscuits to make it a full meal.
10. Leftovers keep well refrigerated 3–4 days and often taste even better the next day after flavors have melded. Reheat gently on the stovetop, adding a splash of water or stock if the stew has thickened.