Midwestern Booyah Stew – If you’re yearning for a hearty, comforting meal that brings everyone to the table, Midwestern Booyah Stew is the answer. Packed with chicken, beef, split peas, V8 vegetable juice, and an abundance of veggies like cabbage, carrots, celery, and potatoes, this stew is rich in taste and tradition. Excellent for chilly days or a cozy family crowd, this Booyah recipe will keep you warm and pleased.
The first time I made this Midwestern Booyah Stew, I had no idea it would become such a favorite! I remember spending a chilly weekend simmering this giant pot of Booyah, and the house smelled absolutely wonderful. My husband, who can be pretty finicky about stews, was instantly won over. And my child? Let’s just say there were multiple “taste tests” before it was even ready. Now, it’s our go-to for family gatherings or anytime we need a little extra comfort. There’s just something so cozy and satisfying about a giant pot of homemade Booyah that brings everyone together!
What makes this Midwestern Booyah Stew truly special?
This Midwestern Booyah Stew is a whole meal in a bowl. The slow simmer brings out deep savors, while the medley of chicken, oxtail, and optional beef adds heartiness that makes each spoonful rich and scrumptious. It’s loaded with vegetables and seasoned perfectly with just the right amount of spices, making it both filling and flavorful. Plus, it’s a one-pot wonder, so you’ll have minimal cleanup and a whole lot of flavor. Ideal for feeding a crowd or meal-prepping for the week, this stew is a true taste of the Midwest’s comforting cuisine.
What You Need To Make This Midwestern Booyah Stew Recipe?
Whole Chicken: Using a whole, bone-in, skin-on chicken here is key. All those bones and skin add so much flavor to the broth and make it super rich. Plus, once the chicken’s cooked, you can shred it into big, juicy pieces that soak up the stew.
Split Peas: These little guys bring a nice texture to the broth and even help thicken it up a bit. Soaking them overnight softens them, so they melt right into the stew as it cooks, giving the broth a nice, hearty feel.
Oxtail: If you haven’t cooked with oxtail before, you’re in for a treat. It’s got a deep, beefy flavor that’s hard to beat, and it helps create a thick, flavorful broth. You’ll pull it out later, but it’s worth adding for that extra layer of richness.
Beef Stew Meat (Optional): Adding stew meat is optional, but it definitely brings an extra heartiness. If you’re feeding a big group or just want something extra filling, toss in some cubed beef—it’ll cook down and add even more depth.
V8 Original Vegetable Juice: This might seem unusual, but V8 adds loads of flavor to the broth. It’s packed with veggies, so it complements the other ingredients and gives the stew a boost of savory goodness.
Cabbage: Cabbage might not be the star here, but it adds a lovely texture and flavor, especially as it softens and soaks up all those spices. Plus, it’s a classic Booyah ingredient that really brings out that traditional feel.
Carrots, Celery, and Potatoes: These veggies make the stew thick, filling, and full of flavor. The carrots and celery add a bit of sweetness, while the potatoes soak up the broth and make every spoonful satisfying.
Seasoning Salts and Peppers: The combination of regular salt, seasoning salt (like Lawry’s), black pepper, and white pepper brings just the right balance of flavor without overpowering the stew. It’s simple, but together, they’re the perfect seasoning for that rich broth.
Steps To Make Midwestern Booyah Stew:
Start the Base: Grab your big stockpot and add the whole chickens, soaked split peas, oxtail, and enough water to fully cover the chicken (about 10–12 cups should do it). Bring it to a boil, then lower the heat to a gentle simmer. Let it cook for about 1 1/2 to 2 hours, until the chicken is tender and falling off the bone.
Cool the Chicken: Once the chicken is cooked, carefully take it out of the pot and set it aside to cool. Leave everything else simmering in the pot.
Add Some Veggies: Toss in the cabbage and onions to start building more flavor. If you’re using beef stew meat, add it now too. Give it all a good stir and let it simmer for another 30 minutes.
Want To Save This Recipe?
Shred the Chicken: Once the chicken has cooled enough to handle, remove the skin and bones, then shred or chop the meat into pieces that are just the right size for your stew. Set it aside for later.
Remove the Oxtail: Fish out the oxtail from the pot and set it aside (or enjoy it if you’re a fan!).
Add Seasonings & More Flavor: To the pot, add the diced tomatoes, V8 juice, white pepper, salt, seasoning salt, garlic powder, and black pepper. Stir everything together and let it simmer for another 30 minutes so the flavors start blending.
More Veggies, Please: Toss in the carrots and let them cook for about 20 minutes. Then add the celery and give it another 15 minutes to soften up.
Finish with Chicken & Potatoes: Add the shredded chicken back to the pot along with the potatoes. Let it all simmer together for another 25 minutes, or until the potatoes are nice and tender. If you’re adding green beans, throw them in during the last 15 minutes.
Serve It Up: Ladle this comforting Booyah into bowls and serve it hot. It’s perfect as is or with a side of crusty bread for dunking. Enjoy every cozy, hearty bite!
Tip:
For the best flavor in your Midwestern Booyah Stew, take your time with that simmering process. Letting the chicken, oxtail, and split peas cook slowly for a couple of hours really brings out a rich, hearty flavor in the broth that makes the whole stew shine. And when you add the vegetables, go one step at a time, giving each one its moment to cook down and infuse its own unique flavor. If you can, use V8 juice instead of plain tomato juice; it’s packed with veggie flavors that deepen the taste of the broth. Finally, don’t rush when you add the shredded chicken back in. Let it soak up that delicious stew goodness for at least 20–30 minutes so that every bite of chicken is infused with flavor.
Frequently Asked Questions:
Can I make this stew ahead of time?
Absolutely! This Booyah actually gets better as it sits, so making it a day ahead is a great idea. Once it cools, store it in the fridge, and the next day, just reheat it slowly on the stovetop. The flavors will have melded together even more, giving you an even richer, heartier stew.
What if I can’t find an oxtail?
No worries! If oxtail isn’t available, you can substitute it with beef shank or even some beef bones. These will still add that extra layer of flavor to the broth, though the taste will be slightly different. Just make sure to give it enough time to cook down, so you get that same depth of flavor.
Can I freeze leftovers?
Yes, Booyah freezes wonderfully! Let it cool completely, then transfer it to airtight containers or freezer bags. It’ll keep for up to three months in the freezer. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stovetop. Just add a splash of water or broth if it’s a bit too thick after freezing.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Midwestern Booyah Stew
Ingredients
- 10 pounds whole chicken bone-in, skin-on; stewing chickens work well
- 1 cup split peas soaked in water overnight and drained
- 1 beef oxtail
- 10 –12 c water or enough to cover the chickens in the stockpot
- 1 –4 pounds beef stew meat cubed to desired size; optional
- 6 c cabbage thinly sliced
- 4 c onions chopped to preferred size
- 2 cans diced tomatoes
- 46 ounces V8 Original Vegetable Juice
- 1 teaspoon ground white pepper
- 1/4 c salt
- 1 tablespoon seasoning salt such as Lawry's or your favorite brand
- 1 teaspoon garlic powder
- 2 teaspoons ground black pepper
- 6 c carrots peeled and chopped to preferred size
- 6 c celery chopped to preferred size
- 8 c red potatoes chopped to preferred size
- 16 ounces green beans fresh, frozen, or canned; drained and chopped to desired size; optional
Instructions
- Place the whole chickens, soaked split peas, beef oxtail, and 10–12 cups of water (enough to cover the chicken) in a large stockpot or roaster oven to start building the base for our stew.
- Bring everything to a boil, then reduce to a gentle simmer for about 1 1/2 to 2 hours, until the chicken is fully cooked and tender. Once done, carefully remove the whole chickens and set them aside to cool.
- Now, add the sliced cabbage and chopped onions to the pot and give it a good stir. Let them simmer for about 30 minutes. If you’re using stew meat, this is the time to add it as well.
- When the chickens have cooled, pull off the meat, remove the skin and bones, and shred it into bite-sized pieces. Set the shredded chicken aside for later. Remove the oxtail from the pot as well.
- Add the diced tomatoes, V8 juice, white pepper, salt, seasoning salt, garlic powder, and black pepper to the pot. Stir everything together, making sure it’s well combined, then let it simmer for another 30 minutes.
- Next, add the carrots and cook for around 20 minutes, followed by the celery for another 15 minutes.
- Finally, add the shredded chicken back to the pot along with the chopped potatoes. Let everything simmer together for 25 minutes, or until the potatoes are fork-tender. If you’re using green beans, toss them in for the last 15 minutes of cooking.
- Ladle up this hearty Booyah, serve it hot, and enjoy every cozy, delicious spoonful!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
