Booyah Recipe: Classic Hearty Stew
This traditional Booyah recipe combines tender chicken, beef oxtail, and vibrant vegetables simmered together for a comforting, flavor-packed dish perfect for gatherings or meal prepping.
Ingredients
Protein & Base:
- 10 lbs whole chicken (bone-in, skin-on; stewing chickens recommended)
- 1 beef oxtail
- 1 cup split peas (soaked overnight and drained)
- 10–12 cups water (enough to cover the chicken)
- 1–4 lbs beef stew meat, cubed (optional)
Vegetables:
- 6 cups cabbage, thinly sliced
- 4 cups onions, chopped
- 6 cups carrots, peeled and chopped
- 6 cups celery, chopped
- 8 cups red potatoes, chopped
- 16 oz green beans (fresh, frozen, or canned; drained and chopped, optional)
Seasonings:
- 1 teaspoon ground white pepper
- 1/4 cup salt
- 1 tablespoon seasoning salt (e.g., Lawry’s)
- 1 teaspoon garlic powder
- 2 teaspoons ground black pepper
Additional Flavors:
- 2 cans diced tomatoes
- 46 oz V8 Original Vegetable Juice
Instructions
1. Prepare the Base:
In a large stockpot or roaster oven, combine the whole chickens, soaked split peas, beef oxtail, and enough water to cover the chicken. Bring to a boil, then reduce to a gentle simmer. Cook for 1½ to 2 hours, until the chicken is fully cooked and tender.
2. Remove and Cool the Chicken:
Carefully remove the chickens and set them aside to cool. Keep the pot simmering.
3. Add Cabbage and Onions:
Stir the sliced cabbage and chopped onions into the pot. If using stew meat, add it at this point. Let the mixture simmer for 30 minutes.
4. Shred the Chicken:
Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set the shredded chicken aside. Remove the oxtail from the pot as well.
5. Season the Stew:
Add diced tomatoes, V8 juice, white pepper, salt, seasoning salt, garlic powder, and black pepper to the pot. Stir thoroughly and simmer for an additional 30 minutes.
6. Cook the Vegetables:
- Add carrots and simmer for 20 minutes.
- Stir in celery and cook for another 15 minutes.
7. Finish with Chicken and Potatoes:
Return shredded chicken to the pot and add chopped potatoes. Simmer for 25 minutes, or until potatoes are fork-tender. If using green beans, add them during the final 15 minutes of cooking.
8. Serve and Enjoy:
Ladle the Booyah into bowls and serve piping hot. Savor the hearty, flavorful stew!
Tips
- Make-Ahead: This dish tastes even better the next day as the flavors meld together.
- Storage: Refrigerate leftovers in airtight containers for up to 3 days or freeze for up to 3 months.
- Customizations: Swap or add vegetables to match your preferences or the season.
This Booyah stew is a celebration of hearty ingredients and comforting flavors. Perfect for cozy dinners or a freezer-ready meal option!