Wisconsin Booyah Stew

The hallmark of a great Booyah is meat cooked until it shreds and a broth made rich from slow-simmered bones. Unlike standard chicken soup, Booyah should be thick enough that a spoon almost stands up in it, aided by the addition of finely shredded cabbage that melts into the base.

Ingredients

The Meats

• 1 lb Beef chuck roast (cubed)
• 1 lb Bone-in chicken thighs (skin removed)
• 500g Pork shoulder or butt (cubed)
• Optional: 1 Smoked ham hock (for depth of flavor)

The Vegetables

• 3 Large carrots, diced
• 3 Ribs celery, diced
• 2 Medium yellow onions, finely chopped
• 2 Large potatoes (Russet or Yukon Gold), peeled and diced
• 1 cup Fresh or frozen peas
• 1 cup Cut green beans
• 1 cup Shredded cabbage (the "secret" thickener)

The Base & Seasoning

• 3 quarts Low-sodium stock (a mix of chicken and beef is best)
• 1 tbsp Lemon juice or Apple cider vinegar
• 4 Bay leaves
• 1 tsp Dried thyme
• Salt and heavy black pepper to taste
• Fresh parsley for garnish

Instructions

1. The Sear: In a large heavy-bottomed pot or Dutch oven, sear the beef and pork cubes in a splash of oil until browned. Remove and set aside.
2. The Stock Simmer: Add your chicken thighs and ham hock to the pot. Cover with the stock and add the bay leaves. Bring to a boil, then reduce to a simmer. Cook for about 45–60 minutes until the chicken is falling off the bone.
3. The Shred: Remove the chicken and ham hock. Discard the bones and skin. Shred the meat into bite-sized pieces and return it to the pot along with the seared beef and pork.
4. The Long Cook: Add the onions, carrots, celery, and cabbage. Simmer on low for another 60 minutes. The cabbage will essentially melt into the broth, providing signature body.
5. The Finish: Add the potatoes, green beans, and peas. Simmer for another 20–30 minutes until the potatoes are tender but not mushy.
6. The Brightener: Stir in the lemon juice/vinegar and a generous amount of black pepper. Taste and adjust salt. Wisconsin Booyah is traditionally pepper-forward!

Serving Suggestions

• The Vessel: Serve in deep bowls.
• The Side: Serve with oyster crackers or thick-cut crusty white bread with plenty of butter.
• The Next Day: Like all stews, Booyah tastes significantly better 24 hours later once the flavors have married.