Midwestern Booyah Stew is a hearty, slow-cooked classic from the Midwest with tender chicken, beef, fresh vegetables, and savory spices. Perfect for big gatherings or chilly days, this stew is rich in flavor and made for sharing. It’s packed with nourishing ingredients and is ideal for a cozy family meal.

Why You’ll Love This Booyah Stew :

Booyah Stew is a true comfort food, full of tender meat and veggies simmered in a flavorful broth. Each spoonful is a satisfying blend of chicken, beef, cabbage, carrots, potatoes, and spices that creates a wonderfully balanced, nourishing meal. This recipe also makes a large batch, which is great for gatherings or meal prepping.

“Booyah is a Midwest favorite—perfect for sharing and savoring on those cool, cozy nights!”

 

Ingredients You’ll Need for Midwestern Booyah Stew :

• 10 pounds whole chicken (bone-in, skin-on): Adds flavor and richness to the stew.
• 1 cup split peas, soaked overnight: Adds thickness and a creamy texture.
• 1 beef oxtail: Provides deep, rich flavor to the broth.
• 10–12 cups water: For simmering and creating the stew base.
• 1–4 pounds beef stew meat, cubed (optional): Adds extra heartiness.
• 6 cups cabbage, thinly sliced: Adds texture and earthy flavor.
• 4 cups onions, chopped: Adds sweetness and depth to the broth.
• 2 cans diced tomatoes: Adds a tangy tomato flavor.
• 46 ounces V8 Original Vegetable Juice: Brings a rich, vegetable-packed base.
• 1 teaspoon ground white pepper: Adds subtle heat.
• 1/4 cup salt: For seasoning the stew.
• 1 tablespoon seasoning salt (such as Lawry’s): Adds extra flavor.
• 1 teaspoon garlic powder: Provides warm, savory flavor.
• 2 teaspoons ground black pepper: Adds a bit of spice.
• 6 cups carrots, peeled and chopped: Sweetens the stew and adds color.
• 6 cups celery, chopped: Adds crunch and flavor.
• 8 cups red potatoes, chopped: A hearty addition that makes the stew more filling.
• 16 ounces green beans (optional), chopped: Adds color and flavor.

Step-by-Step Guide to Making Midwestern Booyah Stew :

Step 1: Prepare the Base

Place the whole chickens, soaked split peas, beef oxtail, and 10–12 cups of water in a large stockpot. Bring to a boil, then reduce to a gentle simmer and cook for 1 1/2 to 2 hours, or until the chicken is fully cooked and tender.

“Simmering the chicken and oxtail first builds a rich, flavorful broth for this stew.”

Step 2: Remove the Chicken

Once the chicken is fully cooked, carefully remove it from the pot and set aside to cool.

Step 3: Add Cabbage, Onions, and (Optional) Stew Meat

Add the sliced cabbage and chopped onions to the pot, stirring to combine. Let them simmer for about 30 minutes. If using beef stew meat, add it to the pot at this stage as well.

Step 4: Shred the Chicken

Once the chicken has cooled enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Set the shredded chicken aside for later.

Step 5: Season the Broth

Add the diced tomatoes, V8 juice, white pepper, salt, seasoning salt, garlic powder, and black pepper to the pot. Stir everything together and let it simmer for another 30 minutes.

Step 6: Add Carrots and Celery

Add the carrots to the pot and cook for about 20 minutes. Then, add the celery and cook for another 15 minutes.

Step 7: Add Potatoes, Chicken, and Green Beans

Add the shredded chicken and chopped potatoes to the pot. Let everything simmer together for 25 minutes, or until the potatoes are fork-tender. If using green beans, add them during the last 15 minutes of cooking.

Serving and Storage :

To Serve:

Ladle the Booyah Stew into bowls and serve it hot. This dish is delicious on its own or paired with crusty bread to soak up the broth.

To Store:

Let the stew cool completely, then transfer to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes, Substitutions, and Variations :

• Gluten-Free Option: Make sure to use gluten-free seasoning salt and check that the V8 juice is gluten-free.
• Additional Vegetables: Add more veggies like bell peppers or corn for added color and flavor.
• Broth Substitute: For extra flavor, replace some of the water with chicken or beef broth.
• V8 Juice Substitute: Use tomato juice or crushed tomatoes with additional vegetable broth.

Frequently Asked Questions :

Q: Can I make this Booyah Stew ahead of time?
A: Yes! This stew tastes even better the next day as the flavors meld. Simply store it in the fridge and reheat when ready to serve.

Q: What can I serve with Booyah Stew?
A: Booyah Stew pairs well with crusty bread, dinner rolls, or even over a bed of rice for a heartier meal.

Q: Can I use a slow cooker for this recipe?
A: Yes, you can start by simmering the chicken and oxtail on the stove, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, adding vegetables in stages as directed.

Serving Suggestions for Booyah Stew :

Enjoy Midwestern Booyah Stew on its own or with:

1. Freshly Baked Bread: Perfect for soaking up the rich broth.
2. Side Salad: Adds a fresh, crisp contrast to the hearty stew.
3. Coleslaw: Pairs well with the warm, savory flavors of the stew.

“Booyah is a true comfort meal. Pair it with a simple salad or bread for a balanced, satisfying dinner!”

 

Why You’ll Love Making Midwestern Booyah Stew :

This recipe captures the essence of Midwestern comfort food, bringing hearty, rich flavors together in a big pot that’s perfect for feeding a crowd. Booyah Stew is customizable, freezer-friendly, and allows you to use a variety of meats and vegetables, making it a versatile, satisfying meal.

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Yield: 6

Midwestern Booyah Stew

Print

Enjoy this comforting, hearty Midwestern Booyah Stew for a taste of classic Midwest flavors in every spoonful!

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

• 10 pounds whole chicken (bone-in, skin-on)
• 1 cup split peas, soaked overnight
• 1 beef oxtail
• 10–12 cups water
• 1–4 pounds beef stew meat, cubed (optional)
• 6 cups cabbage, thinly sliced
• 4 cups onions, chopped
• 2 cans diced tomatoes
• 46 ounces V8 Original Vegetable Juice
• 1 teaspoon ground white pepper
• 1/4 cup salt
• 1 tablespoon seasoning salt (Lawry's or preferred brand)
• 1 teaspoon garlic powder
• 2 teaspoons ground black pepper
• 6 cups carrots, peeled and chopped
• 6 cups celery, chopped
• 8 cups red potatoes, chopped
• 16 ounces green beans, chopped (optional)

Instructions

In a large stockpot, combine whole chickens, soaked split peas, beef oxtail, and 10–12 cups of water. Bring to a boil, then reduce to a simmer for 1 1/2 to 2 hours until chicken is tender. Remove chicken to cool.

Add cabbage and onions to the pot, stirring to combine. Let simmer for 30 minutes. Add beef stew meat, if using.

Once chicken is cool, shred it, removing skin and bones. Set aside. Remove oxtail from pot.

Add diced tomatoes, V8 juice, white pepper, salt, seasoning salt, garlic powder, and black pepper. Simmer for 30 minutes.

Add carrots and cook for 20 minutes, then add celery and cook for an additional 15 minutes.

Return shredded chicken to the pot along with potatoes. Simmer for 25 minutes or until potatoes are tender. Add green beans during the last 15 minutes if using.

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