Midwestern Booyah Stew

Prep Time 30

Cook Time 3 30

Total Time 4

Alright, picture this: a big, warm bowl of Midwestern Booyah Stew that’s loaded with juicy chicken, rich beef, and a whole bunch of veggies, all simmering together into one delicious, comforting mix. This isn’t just any stew—Booyah has that old-school, Midwest charm that fills your kitchen with the best aroma ever. Cabbage, carrots, potatoes, and even a splash of V8 juice give it that hearty, stick-to-your-ribs vibe. Perfect for family get-togethers or just a cozy dinner at home, this Booyah brings everyone to the table and keeps them coming back for more!

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Servings

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

Want to make this Booyah gluten-free? It’s super easy! Just make sure to use a gluten-free version of your favorite seasoning salt, as some may contain traces of gluten. V8 juice is typically gluten-free, but double-check your label to be sure. If you’re using any broth instead of water, ensure that it’s also labeled gluten-free. With those small tweaks, this hearty Booyah becomes a cozy, gluten-free meal without losing any of that classic Midwest flavor.

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