American · Dinner
Green Bay booyah
Wisconsin-style booyah is a slow-simmered Midwest stew of bone-in chicken thigh, beef, cabbage, carrots and root vegetables built in a well-seasoned broth over hours until the meat falls apart. Seasoned simply with bay, allspice and black pepper, it is ladled hot into a bowl with saltine crackers on the side.
$4
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
527Calories
42.1gProtein
27.1gFat
29.8gCarbs
7.6gSugar
5.9gFiber
1548mgSodium
200mgChol
10gSat Fat
1220mgPotassium
108mgCalcium
4.1mgIron
2.1mcgVitamin B12
29mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
all-time-classics
main-event
gluten-free
Instructions
1
Prep
trim the chicken thigh and beef chuck of excess fat; cut beef into small chunks, dice onion, slice carrot and celery, shred cabbage, and cube potato.
2
Sear
melt butter in a heavy pot over medium-high heat and sear chicken and beef 4 to 5 minutes per side until deeply browned.
3
Simmer
add onion, carrot, celery and stock to the pot, add bay leaf and allspice, bring to a boil, then reduce to low and simmer covered 2 hours.
4
Braise
lift out chicken, pull meat from bone, discard bone and skin, return meat to pot along with potato and cabbage, simmer uncovered 25 minutes until potato is tender.
5
Plate
stir in salt and black pepper, tasting and adjusting; ladle stew into a deep bowl and serve hot with saltine crackers alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g bone-in chicken thigh
- 5.2 oz150g beef chuck
- 1 1/2 cup140g cabbage
- 2/3 cup80g carrot
- 1/2 cup60g celery
- 1/2 cup80g onion
- 2/3 cup90g potato
- 2 1/2 cups600ml chicken stock
- 22 bay leaf
- 1/2 tsp1/2 tsp allspice
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 2 tsp2 tsp butter
- 1212 saltine crackers, for serving
