Booyah (a fall stew tradition of the Upper Midwest)

Booyah is a fall stew tradition of the Upper Midwest, cooked outdoors in giant kettles to feed the masses. This recipe is downsized for the stovetop, giving you a rich and flavorful soup that you'll crave whenever booyah season rolls around
INGREDIENTS

• 2-1/2 lbs. bone-in, English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
• 2-1/2 lbs. bone-in chicken thighs, trimmed
• salt
• pepper

Booyah (a fall stew tradition of the Upper Midwest)

• 1 T. vegetable oil
• 2 yellow onions, chopped fine
• 2 ribs celery, minced
• 8 c. low sodium chicken broth
• 2 bay leaves
• 4 c. shredded green cabbage
• 1 28-oz. can diced tomatoes
• 8 oz. rutabaga, peeled and cut into ½” pieces
• 1 lb. russet potatoes, peeled and cut into ½” pieces
• 3 large carrots, peeled and sliced ¼” thick
• 1 c. frozen peas
• 1 T. freshly squeezed lemon juice

INSTRUCTIONS

1. Pat beef and chicken dry with paper towels and season with salt and black pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.
2. Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
3. Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl.
4. ....
5. .....

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