Booyah (Wisconsin)
intro
Hearty, slow-simmered Wisconsin booyah is a rich, meat-and-vegetable packed stew, a beloved Upper Midwest staple made to feed crowds at community gatherings.
Ingredients
Steps
Heat 2 tbsp (30ml) olive oil in a 12-quart heavy-bottomed stockpot over medium-high heat (pan surface ~190°C/375°F). Pat the 450g beef cubes completely dry with paper towels, season with 1 tsp kosher salt, then add to the pot in a single layer (work in 2 batches if needed to avoid crowding). Sear 3-4 minutes per side until deep golden brown on all edges, then transfer seared beef to a clean plate. Next, add the 900g chicken thighs skin-side down to the pot, sear 5 minutes until skin is crispy and deep golden, flip and sear 3 minutes on the flesh side, then transfer to the plate with the beef.
Reduce stovetop heat to medium (pan surface ~160°C/320°F). Add diced onion, carrots, and celery to the same pot, using the rendered fat from the seared meats to cook the vegetables. Saute for 8 minutes, stirring occasionally with a wooden spoon, scraping up all the browned fond bits from the pot bottom as you stir, until vegetables are soft and translucent. Add 1 tsp dried thyme, 1 tsp crushed black peppercorns, and 1 tsp garlic powder, cook for 30 seconds, stirring constantly, until spices release a fragrant aroma.
Return all seared beef and chicken to the stockpot. Pour in 8 cups (1.9L) low-sodium beef broth, 800g undrained diced tomatoes, 3 tbsp (45ml) Worcestershire sauce, and 2 whole bay leaves, stirring to fully combine. Bring the liquid to a rolling boil over high heat, then immediately reduce heat to low to maintain a gentle, steady simmer (liquid temperature ~93°C/200°F, no violent bubbling). Cover the pot with the lid slightly ajar, and simmer for 2 hours, stirring every 30 minutes to prevent sticking on the pot bottom, until the beef is fork-tender and chicken pulls easily away from the bone.
After 2 hours of simmering, use tongs to carefully lift all chicken thighs and beef cubes from the pot to a clean wooden cutting board. Let the meat rest and cool for 10 minutes until safe to handle, then shred the chicken (discarding skin and bones) and cut the beef into 1cm bite-sized pieces, removing any tough gristle. Return the shredded chicken and chopped beef back to the pot, add the 600g cubed russet potatoes and 350g shredded green cabbage, stir to fully submerge ingredients in broth. Cover and continue simmering on low heat for 30 minutes, until potatoes are almost tender when pierced with a fork.
Stir in the 300g sweet corn kernels, 150g cut green beans, and remaining 1 tbsp + 2 tsp kosher salt. Cover and simmer for an additional 20 minutes on low heat, until green beans are tender-crisp and potatoes are fully soft when pierced. Stir in the 150g frozen green peas, and cook for 5 more minutes until peas are heated through.
Turn off the stovetop heat, use a spoon to fish out and discard the 2 bay leaves. Taste the booyah, and add extra salt or pepper if desired to match your preference. Let the booyah rest, uncovered, for 15 minutes to allow flavors to meld and the stew to thicken slightly before serving.
Tips
2.Cut all vegetables to uniform, recipe-specified sizes to ensure even cooking: potato cubes larger than 2cm will not cook through in the allotted simmer time, while too-small pieces will turn mushy.
3.Booyah’s flavor deepens overnight, making it perfect for making ahead for gatherings. Store covered in the refrigerator for up to 4 days, and reheat gently over low heat, adding a splash of beef broth if the stew thickens too much.
OMG, this is the exact booyah my great-aunt used to make for our family reunions up in Door County! I was so worried I’d never get the recipe right after she passed, but this tasted identical. Cooked it for our church potluck last Sunday and every single drop was gone. People were asking for seconds before they even finished their first bowl! SO good, worth every minute of the long cook time.
Took me almost 4 hours total like the recipe said, which felt long on a Sunday, but wow was it worth it. My kids are super picky and they both had two bowls! I skipped the rutabaga because my grocery store didn’t have any, and it still turned out great. Only reason it’s not 5 stars is I wish there was a slow cooker option for busy work weeks.
Game changer! I’ve made a dozen different booyah recipes for our annual neighborhood block party and this one is the undisputed winner. The blend of seasonings is spot on – not too salty, just the right amount of paprika and thyme. Even the guy from Milwaukee who comes every year said it tasted just like home. 10/10, will be making this every fall from now on.
I grew up outside of Green Bay and I’ve been making booyah for 60 years. I was skeptical an online recipe could get it right, but color me impressed! You didn’t skimp on the stew meat or the veggies, which is where so many modern recipes cut corners. My grandson brought his new girlfriend over for dinner Sunday and she went back for thirds. She’s a keeper, and so is this recipe.
Flavor was really good, but I had a couple issues. First, the cook time felt way longer than advertised for me – it took almost 4.5 hours to get the potatoes tender enough, and I had the stove on the right temp. Also, I wish the recipe specified what size stockpot to use, I almost had a boil-over mess on my stove halfway through. Might try it again but adjust next time.
Made this for our annual fishing trip up north last weekend and it was the perfect cold-weather meal after a long day on the water. Warm, hearty, packed with meat and veggies – we heated up leftovers on the camp stove the next morning and it was even better the second day. Don’t skip the Worcestershire, that’s the secret ingredient right there!
Meal prep win! I portioned this out into 8 containers after making it on Sunday, and it held up perfectly all week in the fridge. No soggy veggies, the broth stayed super flavorful, and it was so filling I didn’t even need a mid-afternoon snack at work. 10/10, adding this to my regular fall rotation.
Made this for my kid’s post-soccer practice dinner and the whole team devoured it! Only thing I changed was I added a handful of frozen corn because my kids love corn in everything, and it was a hit. Next time I’ll make a double batch because the 10 kids and 3 coaches polished off almost all of it in 20 minutes.
I’m a Wisconsin expat living out west and I’ve been chasing good booyah for years. This is the first recipe that actually tastes like the stuff they serve at the church festivals back home. The long cook time is so worth it for that deep, rich broth you just can’t get from a quick stew. Brought a bowl to my neighbor who’s never had booyah before and he asked for the recipe before he even finished half.
Really solid recipe! I added a diced jalapeño and a pinch of cayenne to give it a little Texas kick, and it worked so well with the savory broth. My only note is that I had to add a little extra salt at the end, but that’s just personal taste since I like my food pretty seasoned. Will make again!
I’m a total beginner cook and I was intimidated by the medium difficulty and long cook time, but this recipe was so easy to follow! Every step was explained clearly, I didn’t have to look up any weird techniques, and it turned out perfect on my first try. My roommate said it’s the best thing I’ve ever cooked. So proud of myself!
This is my new go-to fall soup! I’ve made it twice already this month – once for a casual Sunday dinner with my parents, once for my book club meeting, and everyone has raved both times. The house smells incredible while it simmers, too. It’s like a warm hug in a bowl.
Wow, this is such a budget-friendly meal for how much it makes! I got all the ingredients for under $25, and it fed my family of 5 for two dinners plus a couple lunches. Way cheaper than takeout, and way tastier too. My kids dipped crusty bread in the broth and ate every last bite of their veggies. Win win!
So happy this recipe is naturally gluten free! I have celiac and so many stew recipes use thickeners with gluten or call for beer, but this one is perfect as written. I didn’t have to swap a single ingredient, and it tasted amazing. Served it with gluten free cornbread on the side and my whole family loved it, even the ones who don’t eat GF.
Made this over the campfire on our last winter camping trip in a big cast iron Dutch oven and it worked perfectly! Took a little longer to simmer over the open fire than it would on the stove, but the little bit of smoky flavor from the fire made it taste even better. Next time I’ll pre-cut all the veggies at home to make camp prep easier, but 10/10 for camping food.