Booyah Recipes

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BOOYAH



Booyah image

This rich and flavorful stew is a fabulous way to enjoy a downsized version of traditional booyah. No giant booyah kettle required!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Soup

Time 3h30m

Number Of Ingredients 16

2.5 lbs. bone-in, English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
2.5 lbs. bone-in chicken thighs, trimmed
salt
pepper
1 T. vegetable oil
2 yellow onions, chopped fine
2 ribs celery, minced
8 c. low sodium chicken broth
2 bay leaves
4 c. shredded green cabbage
1 28-oz. can diced tomatoes
8 oz. rutabaga, peeled and cut into ½" pieces
1 lb. russet potatoes, peeled and cut into ½" pieces
3 large carrots, peeled and sliced ¼" thick
1 c. frozen peas
1 T. freshly squeezed lemon juice

Steps:

  • Pat beef and chicken dry with paper towels and season with salt and black pepper.
  • Heat oil in large Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
  • Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
  • Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
  • Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard.
  • Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
  • Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.
  • Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 556 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 30 grams fat, Fiber 6 grams fiber, Protein 49 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 485 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

BOOYAH CHICKEN



Booyah Chicken image

I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!

Provided by Rayna Jordan

Categories     World Cuisine Recipes     European     Belgian

Time 2h50m

Yield 12

Number Of Ingredients 24

1 (4 pound) whole chicken, cut into pieces
2 ½ pounds cubed beef stew meat
1 ½ pounds pork shoulder roast
7 cups water
3 cups chicken broth
3 cloves garlic, whole
2 bay leaves
water to cover
1 tablespoon vegetable oil
2 cups diced onion
2 cups diced carrots
2 stalks celery, diced
1 clove garlic, minced
6 potatoes, unpeeled and diced
1 ½ cups fresh green beans, cut into 1 inch pieces
1 (14.5 ounce) can whole peeled tomatoes, drained
1 ½ teaspoons salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup frozen green peas
1 ½ teaspoons grated lemon zest
½ teaspoon crushed red pepper
½ cup chopped fresh parsley, for garnish

Steps:

  • Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
  • Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
  • Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

Nutrition Facts : Calories 663.9 calories, Carbohydrate 28.1 g, Cholesterol 172.4 mg, Fat 35.4 g, Fiber 4.2 g, Protein 55.7 g, SaturatedFat 12.2 g, Sodium 794.3 mg, Sugar 5.6 g

BOOYAH THE SOUP



Booyah the Soup image

Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick soup/stew found in the Upper Midwestern United States. It was introduced to this country by Wallonian immigrants from Belgium. Booyah often requires up to two days and multiple cooks to prepare. It is cooked in specially designed "booyah kettles," and is usually meant to serve hundreds of people. The name "Booyah" also refers to the event surrounding the meal. (Recipe courtesy of The Milwaukee Brewing Co.)

Provided by Food.com

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

1 cooked rotisserie chicken, skin discarded, meat pulled and chopped
1 lb beef stew meat (preferably chuck roast)
1 tablespoon flour
14 ounces Polish kielbasa, Medium dice
olive oil, as needed
1 large Spanish onion, Medium dice
1 red bell pepper, Seeded & medium dice
6 celery ribs, Medium dice
2 large carrots, Peeled & medium dice
1 large turnip, Peeled & medium dice
2 large red potatoes, Medium dice
1 cup pearl barley
1 cup frozen corn
1 cup frozen green pea
1 tablespoon italian seasoning
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon black pepper (ground)
1 (14 1/2 ounce) can diced tomatoes with juice
1 (48 ounce) can chicken broth
8 ounces beer (Booyah from the Milwaukee Brewing Co.)

Steps:

  • Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
  • Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
  • Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
  • Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
  • Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
  • Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
  • Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
  • Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
  • Just before serving add beer.

SLOW COOKER BELGIAN CHICKEN BOOYAH



Slow Cooker Belgian Chicken Booyah image

This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.

Provided by Bill Bartelme

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 6h25m

Yield 20

Number Of Ingredients 19

4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 pounds red potatoes, cut in 1-inch pieces
1 pound beef stew meat, cut into bite-size pieces
1 (16 ounce) package frozen whole kernel corn
1 (16 ounce) package frozen cut carrots
1 (15 ounce) can cut green beans, drained
1 (14.5 ounce) can chicken broth
8 ounces diced celery
1 (14.5 ounce) can beef broth
1 (14.5 ounce) can petite diced tomatoes
8 ounces diced onion
8 ounces diced green bell pepper
8 ounces cabbage, shredded
¼ cup salt, or to taste
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons celery salt
1 tablespoon ground black pepper
1 0.42 oz packet concentrated vegetable base (such as Swanson® Vegetable Flavor Boost®)

Steps:

  • Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
  • Cook on Low for 6 hours.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 18.6 g, Cholesterol 67.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3 g, Sodium 1918.1 mg, Sugar 4.3 g

BOOYA SOUP COUNTRY STYLE



Booya Soup Country Style image

Make and share this Booya Soup Country Style recipe from Food.com.

Provided by Punky Julster

Time 6h20m

Yield 3 gallons

Number Of Ingredients 25

2 lbs cubed pork
2 lbs cubed beef
3 lbs short rib of beef
1 1/2 lbs oxtails
2 1/2 lbs soup bones, split
5 large onions
5 cups parsley sprigs
1/2 cup dried lima beans
1/2 cup dried split peas
1/4 cup salt
2 tablespoons pepper
1 tablespoon dried oregano, crushed
1 tablespoon paprika
1 tablespoon dried basil, crushed
1 teaspoon garlic salt
1 teaspoon dried savory, crushed
1 large red cabbage, chopped
3 cups diced carrots (1 lb.)
3 cups diced celery (1 lb.)
3 cups diced rutabagas
1 cup diced green pepper
3 (16 ounce) cans tomatoes
2 (15 ounce) cans green beans
1 (17 ounce) can peas
1 (17 ounce) can whole kernel corn

Steps:

  • Combine meats, bones, onion, parsley, split peas, lima beans and seasonings in a large kettle.
  • Add water to cover; bring to boil and then reduce heat.
  • Cover and simmer about 5 hours or until meat is tender.
  • Remove meat from bones and cube; discard bones.
  • Skim fat from stock. Return meat to kettle and add cabbage, carrots, rutabaga and green pepper.
  • Simmer covered for about 1 more hour.
  • Add undrained canned vegetables; simmer 1/2 hour more.
  • Enjoy!

Nutrition Facts : Calories 5469.8, Fat 413.9, SaturatedFat 171.3, Cholesterol 898.2, Sodium 10865, Carbohydrate 225.2, Fiber 67.4, Sugar 83.2, Protein 226.3

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Top Asked Questions

How to cook Booyah meat?
Heat your pot to medium-high. Add the olive oil, both of your booyah meats, and onion. Brown the meat as well as you can. The pot will be crowded, so don’t worry if you miss some spots. Simmer the meat. Add salt & pepper with 4 cups of water to the pot. Put the cover on and bring it to a boil (high heat).
How do you cook Green Bay Booyah?
Northeast Wisconsin loves their Green Bay Booyah, a rich chicken and beef stew that’s made in massive batches outdoors to feed hungry crowds. Pat beef and chicken dry with paper towels and season on both sides with salt and pepper. In a large Dutch oven (at least 5 ½ quarts) or stock pot, heat olive oil until just smoking.
What are the ingredients for old time Booyah?
Ingredients For old time wisconsin booyah ! BOOYAH! water enough to cover meats and veggies. beef or chicken broth can be added for desired amount of liquid. How To Make old time wisconsin booyah ! Cut up the chicken into parts. Brown in skillet in 2 Tablespoons butter (can use olive oil).
What is Booyah made of?
Booyah also uses beef, and sometimes even pork is added. The gelatin inside the meat bones makes the soup so good for you, and gives the stew a silky texture. Vegetables, so many vegetables– get added to booyah.

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