Booyah
Belgian-American festival stew from Wisconsin and Michigan. Chicken, beef, vegetables, simmered for hours. Community food meant for feeding a crowd. Weird name, incredible soup. This reminds me a lot of the Polish stew called Bigos that I fell in love with while living in Chicago.
Ingredients
- 2 lbs beef stew meat
- 1 lb chicken thighs (bone-in)
- 8 cups beef or chicken stock
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1/2 small cabbage, chopped
- 1 (14 oz) can diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large soup pot, combine all ingredients.
- Bring to a boil, then reduce heat and simmer 2–3 hours, stirring occasionally.
- Remove chicken, shred meat, and return to pot. Discard bones and bay leaves.
- Taste and adjust seasoning before serving.