Simply Recipes' most-popular Midwestern stew of 2026 — a traditional Wisconsin booyah with chicken, beef, and a garden of vegetables slow-simmered for hours. Serve with oyster crackers.
Ingredients
3 tablespoons olive oil
1 1/2 lbs chicken thighs, boneless and skinless
1 lb beef stew meat
1 1/2 cups chopped onion
1 heaping tablespoon coarse salt
1/2 teaspoon pepper
8 cups water, divided
1 1/2 cups sliced celery
1 1/2 cups chopped carrots
1 1/2 cups shredded cabbage
2 1/2 lbs chopped potatoes
2 cans diced tomatoes
1 1/2 cups frozen green beans
1 cup frozen corn
1 cup frozen peas
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
Instructions
Heat olive oil in a large Dutch oven or stockpot over medium-high. Add chicken, stew meat, and onion; brown the meat, stirring occasionally, about 5 minutes.
Add salt, pepper, and 4 cups water. Stir to combine and bring to a boil. Cover, reduce heat, and simmer for 2 hours.
Break up and shred the meat if needed. Add celery, carrots, cabbage, potatoes, tomatoes, frozen vegetables, bay leaves, remaining 4 cups water, Worcestershire, and soy sauce.
Cover and simmer for an additional 2 hours. Remove bay leaves and serve with oyster crackers.
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