Midwestern Booyah Stew
Enjoy this comforting, hearty Midwestern Booyah Stew for a taste of classic Midwest flavors in every spoonful!
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
- ¼ 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 ½ 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.
Tried this recipe?Let us know how it was!