How to Make the Perfect Wisconsin Booyah
Midwestern American · Hard · 210 min · 10 servings
Wisconsin Booyah is a legendary thick and hearty stew that has been a staple at community gatherings in the Upper Midwest for well over a century. This deeply savory slow cooked stew combines chicken, beef, and vegetables into a rich and soul satisfying pot that only gets better with time.
Why this recipe works
This Wisconsin Booyah recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 210 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 lbs bone in chicken pieces
- 1 lb beef chuck cut into cubes
- 4 cups frozen mixed vegetables peas carrots green beans corn
- 1 head green cabbage shredded
- 6 cups beef broth
- 3 large russet potatoes peeled and diced
- 1 large yellow onion diced
- 2 tsp celery salt
Step by step instructions
Step 1: Brown All the Meats
In a very large heavy stockpot over medium high heat, brown the beef chuck cubes in batches for 4 to 5 minutes per batch until deeply seared on all sides. Remove and set aside, then add chicken pieces to the same pot and brown for 5 minutes per side. Do not overcrowd the pot.
Step 2: Build the Base
Return all browned meat to the pot along with the diced onion. Pour in the beef broth and add enough water to cover everything by about 2 inches. Bring to a rolling boil over high heat, then skim off any foam or impurities that rise to the surface.
Step 3: Long Slow Simmer
Reduce heat to low and add celery salt and a generous amount of black pepper. Cover the pot partially with a lid and simmer slowly for 90 minutes until the chicken is falling off the bone and the beef is completely fork tender and the broth is deeply flavored.
Step 4: Shred and Add Vegetables
Remove the chicken pieces and carefully shred all the meat off the bones, discarding skin and bones. Return the shredded chicken to the pot along with the diced potatoes, shredded cabbage, and frozen mixed vegetables. Stir everything together well.
Step 5: Final Cook and Season
Bring the stew back up to a gentle boil over medium heat, then reduce and simmer uncovered for 30 to 40 minutes until the potatoes are fully tender and the stew has thickened to a hearty consistency. Taste carefully and adjust salt and pepper before serving in large deep bowls.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef chuck → pork shoulder or additional chicken thighs
- russet potatoes → Yukon gold potatoes or turnips
- frozen mixed vegetables → fresh diced carrots celery and green beans
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rushing the simmer time which prevents the broth from developing its signature deep and complex flavor
- Not skimming the foam off the broth early on which results in a cloudy and slightly bitter stew
- Adding potatoes too early in the cooking process which causes them to completely dissolve into the broth
Nutrition facts
Per serving: 480 calories, 38g protein, 34g carbs, 18g fat, 7g fiber.
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