Wisconsin Booyah

You probably will not believe this when I tell you, but I had to put on a winter hat, gloves, and jacket today to watch my boys place baseball in Wisconsin. It’s May 14, folks. Mid-May and I, and the majority of other Wisconsinites, are wearing winter clothing. But I use that as an opportunity to get in some good old comfort food on these gloomy, cold days, especially when they fall on a Saturday of all days. This is when I introduce to you, booyah, a Wisconsin classic.

Some say that booyah, in its traditional form, takes several cooks, over several days to make. I could probably agree, especially if we all had that type of time on our hands, but remember, we are cold, and need something today, and this is where you can take a classic, start early, and have that traditional dish late in the day, and into the night.

Wisconsin Booyah Recipe

Booyah after all, is a stew that is typically made by first creating your stock, then adding in your proteins and vegetables, simmering, and bringing all of the flavors together. These flavors just scream comfort, and this hearty Wisconsin booyah recipe is something that can be enjoyed by many.

Lets get started.

  • 4 beef bones
  • 1 1/2 lb beef stew meat, cut into 1 inch cubes
  • 4 medium onions, chopped
  • 5 ribs of celery, chopped
  • 1 whole chicken, cut into pieces
  • 2 bay leaves
  • 1/2 tbsp salt
  • 1/2 tbsp cracked black pepper
  • 5 large carrots, trimmed, chopped
  • 2 cups of green cabbage, shredded
  • 2 cups of fresh green beans, chopped
  • 4 large tomatoes, chopped
  • 2 cups of corn kernels
  • 1 cup of peas
  • 10 red potatoes, skin on, chopped
  • 1 large lemon, juiced
  • 1/2 tbsp worchestershire sauce
  • 1 tbsp soy sauce
  • Water
  • Chopped flat leaf parsley (optional)
  • Oyster crackers

Enough ingredients right? This is super easy, and just wait, as it is well worth any energy and time spent in making the booyah.

Always begin by having all of your items ready. Begin by getting your stock ready. To a large soup pot, heated on medium to high heat, add in the beef bones, and begin to brown them a bit, only for a few minutes. To this add in about half of the chopped onions. Stir for a minute or two, and then add in your bay leaves. Now is time to add in the water. Add about 12 cups of water. Add a pinch of salt and pepper, and bring to a boil.

Once your mixture has boiled, add in the stew meat, and the chicken pieces, and simmer for about two hours. Make sure you have enough water to cover all of the meat. If it is not covered, simply add a bit more. As the meat is cooking, skim off any of the junk that floats to the top and discard.

After two hours, remove all of the meat with a large slotted spoon, or spider skimmer and place in a large bowl. Skim of any remaining junk floating at the top, but keep the beef bones in the broth.

Booyah Wisconsin
Now it is time to begin adding the vegetables, one type at a time.

Begin by adding the potatoes and carrots, cooking for about 15 minutes. Next, the onion and celery, cooking another 15 minutes. Toss in the peas, and cook for about 5 minutes, then add in the corn. After about 5 minutes, toss in the green beans. Add in the chopped tomatoes, give a good mix, and season with a bit more salt and pepper. Continue to simmer the stew for about 10 minutes.

During this time, remove the skin from the cooked chicken, and begin shredding the chicken, as well as the beef stew meat. Once all of the meat has the fat removed, and the bones, and is shredded, add it back into the soup pot.

Give a good stir, bring back to temperature, and continue cooking on low heat for about 30 minutes.

Just before you are ready to serve, add in the juice of the lemon, the soy sauce, and the worchestershire sauce. Give a good stir. Remove the beef bones and discard.

Ladle a good amount into your favorite soup bowls, sprinkle a bit of chopped parsley, and serve the booyah with a nice handful of oyster crackers on the side as well as a lemon wedge.

True comfort, and a really great balance of flavors and textures. Wisconsin does good things, and introducing you to booyah is one only one of them. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Wisconsin Booyah”

  1. I remember eating Booyah as a child in St. Paul MN. I know live in NE Iowa, and have just tried to find a recipe for Booyah!! Thanks for having this recipe on your web site!! Because it’s July now, I will wait to prepare some until later when its cooler.. maybe September! Tghanks again for posting this recipe!!

  2. excited to try. The worchshire sauce and soy sauce are different than I’ve seen before. Am thinking that will give the soup the old fashioned taste like my dad’s booya.

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