Midwestern Booyah Stew made with whole chicken, beef, split peas, cabbage, potatoes, carrots, celery, tomatoes, and vegetable juice.
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The first time I had Midwestern Booyah Stew, it wasn’t in my own kitchen. It was outdoors. Cold enough that your nose goes numb but you pretend you’re fine. Someone had been stirring this massive pot for hours—like, hours—and every time the lid came off, everyone nearby drifted closer without realizing they were doing it.
That’s kind of the thing with Booyah. You don’t plan to hover. You just… end up there. Watching. Waiting. Asking, “Is it almost ready?” even though you know good and well it’s not. If you’ve ever been to a fall fundraiser, a fire hall supper, or anything vaguely Green Bay-adjacent, you know exactly what I mean.
Midwestern Booyah Stew isn’t fast food. It’s not even slow food in the trendy sense. It’s community food. The kind that feels tied to cold weather, folding tables, mismatched bowls, and people telling the same story for the third time because no one’s in a hurry to leave.
Why you’ll Love this Midwestern Booyah Stew?
Here’s my slightly controversial take: Booyah isn’t about precision. If you’re looking for exact measurements and tidy steps, this stew might stress you out. And that’s okay. That’s kind of the point.
The magic of Midwestern Booyah Stew comes from time and layering. Whole chickens simmer until they give up every bit of flavor. Split peas quietly thicken the broth without anyone making a fuss about it. Vegetables cook down so deeply that they stop being individual ingredients and start feeling like one big, comforting whole.
Is it the prettiest stew you’ll ever make? Probably not. But it’s hearty in a way that sticks with you. It’s filling without being heavy. And somehow, it always tastes better on the second day. I don’t know the science behind that, but I trust it.
Ingredient Notes
You’ll notice right away that Midwestern Booyah Stew is generous. Borderline excessive. That’s intentional.
- Whole Chickens
Bone-in, skin-on chickens are essential here. They build the base flavor in a way boneless meat just can’t. Stewing hens are traditional, but whatever whole chickens you can find will work. This stew is forgiving. - Split Peas
These don’t get enough credit. They thicken the stew naturally and give it body. Soaking them overnight helps them melt into the broth instead of sitting there like little green marbles. - Oxtail (and Optional Beef)
Oxtail adds richness you don’t fully notice until it’s gone. Beef stew meat is optional, but when added, it makes the stew even more filling. I go back and forth on this depending on who I’m feeding. - Vegetables, and Lots of Them
Cabbage, carrots, celery, potatoes, onions—this stew leans hard into vegetables. They soften, blend, and basically disappear into the broth in the best way. - V8 Juice
This is where opinions get spicy. Some people swear by it. Some side-eye it. I’ll just say this: it adds a tangy depth that’s hard to replicate. Use it or don’t—but if you do, you’ll recognize the flavor instantly.
How to Make Midwestern Booyah Stew?
- First things first: grab your biggest pot. Bigger than you think you need. Trust me on this one.
- Add the whole chickens, soaked split peas, oxtail, and enough water to cover everything. Bring it to a boil, then lower it to a steady simmer. This is not the moment to multitask too hard. Let it cook for a good hour and a half to two hours. This is where the foundation happens.
- Once the chicken is tender, remove it from the pot and let it cool. While it’s resting, add the cabbage and onions to the broth. If you’re using beef stew meat, toss it in now and let it simmer.
- When the chicken is cool enough to handle, pull the meat off the bones. Don’t rush this part. It’s oddly relaxing. Discard the skin and bones, then set the chicken aside. Remove the oxtail too—it’s done its job.
- Now comes the flavor build. Add the tomatoes, V8 juice, and all the seasonings. Stir it well and let it simmer again. Then add the carrots, give them time, followed by the celery.
- Finally, return the chicken to the pot along with the potatoes. Let everything simmer until the potatoes are tender and the stew looks thick, rich, and unmistakably Booyah. Add green beans near the end if you’re using them.
- Serve it hot. Preferably with people hovering nearby pretending they weren’t waiting.
Storage Options
This stew stores beautifully. Refrigerate leftovers for up to 4 days, and don’t be surprised if it tastes even better the next day. The flavors settle. The texture improves. It’s one of those rare dishes that rewards patience.
It also freezes incredibly well. Portion it out and freeze for up to 3 months. Thaw slowly and reheat gently. No rushing—Booyah doesn’t like to be rushed.
Variations & Substitutions
- Chicken Only
Skip the beef and oxtail if you want a lighter version. Still rich. Still comforting. - Extra Veggies
Add more cabbage or potatoes if that’s your thing. This stew can handle it. - Lower Sodium
Use low-sodium V8 and reduce added salt. Taste as you go. - More Heat
A pinch of cayenne or hot sauce at the table wakes things up nicely.
What to Serve With Midwestern Booyah Stew?
Booyah doesn’t need much. Crusty bread, dinner rolls, or saltine crackers are traditional for a reason. Something crunchy on the side—like coleslaw or a simple salad—balances the richness nicely.
Or honestly? Just a spoon and a warm bowl. That’s enough.
FAQ:
Can I make Midwestern Booyah Stew in a roaster oven?
Absolutely. In fact, many people prefer it that way for big batches.
Is Booyah supposed to be thick or soupy?
Somewhere in between. If it feels hearty and spoonable, you’re on the right track.
Can I cut this recipe in half?
You can. But Booyah has big-pot energy. It kind of wants to be shared.
If you’ve never made Midwestern Booyah Stew, I really think it’s worth doing at least once. It’s slow, comforting, and unapologetically old-school—the kind of recipe that fills bellies and conversations.
If you try it, tell me how your version turns out. Everyone’s Booyah is a little different, and honestly? That’s exactly how it should be.
Midwestern Booyah Stew
Ingredients
- 10 lb whole chicken bone-in and skin-on (stewing chickens recommended)
- 1 cup split peas soaked overnight and drained
- 1 beef oxtail
- 10 –12 cups water or enough to fully cover the chicken
- 1 –4 lb beef stew meat cubed (optional)
- 6 cups cabbage thinly sliced
- 4 cups onions chopped
- 2 cans diced tomatoes
- 46 oz bottle V8 Original vegetable juice
- 1 teaspoon white pepper
- ¼ cup salt
- 1 tablespoon seasoning salt such as Lawry’s
- 1 teaspoon garlic powder
- 2 teaspoons ground black pepper
- 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)
Instructions
- Place the whole chickens, soaked and drained split peas, beef oxtail, and water into a large stockpot or roaster oven. Ensure the chickens are fully submerged.
- Bring the mixture to a boil, then reduce the heat and simmer for 1½ to 2 hours, or until the chicken is fully cooked and tender.
- Remove the whole chickens from the pot and set aside to cool. Add the cabbage and onions to the broth and simmer for approximately 30 minutes. If using beef stew meat, add it at this stage.
- Once the chicken has cooled sufficiently, remove the meat from the bones and discard the skin. Cut or shred the chicken into desired-sized pieces and set aside. Remove and discard the oxtail from the pot.
- Add the diced tomatoes, vegetable juice, white pepper, salt, seasoning salt, garlic powder, and black pepper to the pot. Stir thoroughly to combine and simmer for 30 minutes.
- Add the carrots and simmer for approximately 20 minutes.
- Stir in the celery and continue simmering for an additional 15 minutes.
- Add the prepared chicken and potatoes to the stew. Simmer for 25 minutes, or until the potatoes are tender. During the final 15 minutes of cooking, add the green beans if using.
- Serve hot.
Notes
