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Hearty Booyah Stew

4.6
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PREP TIME
20 min
COOKING TIME
150 min
TOTAL TIME
170 min
SERVINGS
12 servings
Dinner U.S.
Hearty Booyah Stew
Ingredients
  • 1 (4 pound) whole chicken, cut into pieces
  • 2 1/2 pounds cubed beef stew meat
  • 1 1/2 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 1/2 cups fresh green beans, cut into 1 inch pieces
  • 1 (14.5 ounce) can whole peeled tomatoes, drained
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup frozen green peas
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup chopped fresh parsley, for garnish
Instructions
1
Combine the chicken, beef, pork, water and broth in a large pot and bring to a rolling boil. Introduce aromatics such as whole cloves of garlic and bay leaves into the mixture, then lower the heat to a low simmer, cover the pot and let it cook for 2 hours.
2
Remove the chicken, beef and pork from the pot. Detach the meat from its bones and cut it into manageable pieces. Strain the stock in the pot to obtain 8 cups of liquid, then return the meats to the broth.
3
Heat oil in a medium skillet and sauté the onion, carrot, celery and minced garlic for approximately 5 minutes. Add the cooked mixture to the pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring the mixture to a boil, then lower the heat to a low simmer and let it cook uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through to completion and serve garnished with parsley.