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Booyah Stew

Booyah Stew

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 4 hr 30 min
  • Total Time: 5 hr
  • Yield: 8 servings 1x
  • Category: Snack/Appetizer


  • 1 pound beef stew meat
  • 1 pound onions, chopped, divided
  • 5 Bay leaves
  • Salt and pepper
  • 3 pounds boneless chicken (thighs and breasts), cubed
  • 1/2 pound cabbage, shredded
  • 1/2 bunch celery, chopped
  • 1/2 pound carrots, chopped
  • 1 (15-ounce) can diced tomatoes
  • 1 pound red potatoes, chopped
  • 1/2 pound green beans, chopped
  • 1/2 pound corn kernels
  • 1/2 pound green peas
  • 1 1/2 cups chicken broth
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons soy sauce
  • Salt and pepper, to taste


  1. In a large heavy-bottom pot or Dutch oven, add beef, 1/2 pound of the chopped onion, bay leaves, and salt and pepper, to taste. Add water until the pot is a third full. Bring the contents to a simmer, and cook for 30 minutes. Skim the surface of excess fat as needed.
  2. Add chicken, and pour in more water as needed until the meat is submerged. Simmer for another 2 hours.
  3. Add the remaining 1/2 pound of the chopped onion, cabbage, celery, carrots, tomatoes, potatoes, green beans, corn and green peas. Return the stew to a simmer. Add enough chicken broth to flavor the stew. Simmer for an additional 2 hours.
  4. Season the stew with lemon juice, soy sauce, and salt and pepper before serving.