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Booyah Chunky Midwestern Stew Recipe

Ingredients

How to make it

  • Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
  • Reduce the heat to medium. Add the onion, peppers, carrots, and celery. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
  • Add the chicken stock, crushed tomatoes, hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
  • Reduce the heat, cover and simmer for 2 hours.
  • Break apart any larger chunks of meat with forks, if desired.
  • Add the potatoes, cabbage, corn, peas, green beans, and Worcestershire sauce. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
  • Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!

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The Cook

MountainMamas W. Moreland, Virginia

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