While stationed at Kleine Brogel AB in Belgium, I learnt how to make this dish. It is genuine!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (4 pound) whole chicken, cut into pieces
- 2 ½ pounds cubed beef stew meat
- 1 ½ pounds pork shoulder roast
- 7 cups water
- 3 cups chicken broth
- 3 cloves garlic, whole
- 2 bay leaves
- water to cover
- 1 tablespoon vegetable oil
- 2 cups diced onion
- 2 cups diced carrots
- 2 stalks celery, diced
- 1 clove garlic, minced
- 6 potatoes, unpeeled and diced
- 1 ½ cups fresh green beans, cut into 1 inch pieces
- 1 (14.5 ounce) can whole peeled tomatoes, drained
- 1 ½ teaspoons salt
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ cup frozen green peas
- 1 ½ teaspoons grated lemon zest
- ½ teaspoon crushed red pepper
- ½ cup chopped fresh parsley, for garnish
Instructions
- Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
- Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
- Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.
Nutrition Facts
| Calories | 664 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 4 g |
| Protein | 56 g |
| Saturated Fat | 12 g |
| Sodium | 794 mg |
| Sugars | 6 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful. Freezes well and is a wonderful gift for a sick friend. I make in huge batches and separate into freezer containers.
Will definitely make this again
The recipe was great. The things I changed were: I put the spices in my spice grinder so that there weren’t those woody Rosemary pieces to deal with as MAG’S MOM mentioned. Also I added 2 Tbsp. of Soy Sauce and thickened the liquid with a cornstarch slurry. I like mine more like a stew. Delicious!!!
This is packed full of flavor. Really good with crusty french bread. The only thing I changed based on personal preference was I only used 1/4 t crushed red pepper. For our taste that was plenty of heat. I think the only thing I might change next time is to use fresh rosemary. With the dried, I occasionally felt like I was chewing on a splinter of wood.
Thank you very much for sharing this recipe. I’m from Wisconsin as well…reminds me of all the wonderful church picnics we used to go to when I was a child, with the huge pots of chicken booyah and the roasted corn…yummmm!! My mother and grandmother used to make it and this is very similar to what they used to make, my grandmother was of Belgian descent. The only thing that’s different with this recipe then what I had as a child was the addition of canned pork and beans. I’m sure its probably a “Wisconsin thing’! I live in Florida now, and no one from here has any idea what it is…except of course for some of the ‘snow birds’. Thank you again for the trip down memory lane.
I can hardly believe that only 3 people have tried this recipe. I made this recipe and it was delicious. It is a stew that will feed a crowd. I liked the way that the different meats flavored each other, and it was very simple. You basically put everything in the pot and cook it. It is a soul food in my opinion and great for cold winter nights to warm you up.
In my experience, this was not very authentic Booyah as made by the Belgians.
Yay! I have been looking high and low for a booyah recipe that does Door County justice. (Door County, WI has a large Belgian contigent.) This was great! My only regret was that I didn’t have the pork on hand, I will remember next time.
This is a good recipe, which incorporates all different types of meat which adds to the flavours.