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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 12 |
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I'm sure this is not an authentic Booyah...so I'll call it the midwestern version. :-)Don't let the list of ingredients put you off from this stew, it's really very simple to put together. Great served with home made biscuits and a simple green salad. Ingredients:
1 (4 lb) whole chickens |
2 lbs beef shanks, cut 1 inch thick |
2 lbs pork shoulder |
7 cups water |
3 cups chicken stock |
4 garlic cloves |
2 bay leaves |
1 tablespoon vegetable oil |
2 cups chopped onions |
3 large carrots, peeled and sliced |
1 cup chopped celery |
6 potatoes, peeled and cubed |
1 (14 ounce) can diced tomatoes, drained |
1 1/2 cups frozen green beans, cut into bite size pieces |
1 teaspoon kosher salt |
1 teaspoon dried rosemary |
1/2 teaspoon black pepper |
1/2 teaspoon dried thyme |
1/2 cup frozen peas |
1 1/2 teaspoons grated lemon rind |
red pepper sauce, to taste |
1/2 cup minced parsley |
Directions:
1. In large stockpot bring chicken, beef shanks. pork, water, stock, 3 of the garlic cloves and the bay leaves to a boil over high heat, skimming off any foam.
2. Lower the heat, cover and simmer for 2 hours or until the meat is tender. Remove lid for the last 45 minutes of cooking.
3. Remove meat from the pot and cool. Cut all meat and chicken into bite size pieces.
4. Strain and measure stock, setting aside 8 cups. If needed add water to make the 8 cups.
5. Discard skin, bones and bay leaves.
6. In the stockpot, heat oil over medium heat. Add onions, carrots, celery and the final clove of garlic. Saute until tender.
7. Add the reserved stock, potatoes, green beans, tomatoes, salt, rosemary, pepper and thyme and bring to a boil.
8. Lower the heat and simmer uncovered until potatoes are tender.
9. Add the peas, reserved chicken and meat and the lemon rind. Add red pepper sauce. Simmer a few minutes longer until the peas are tender.
10. Serve in large soup bowls and garnish with fresh parsley.
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