Quick Bite

A hearty, Wisconsin stew, traditionally cooked in large kettles. The base usually includes chicken (or sometimes another protein), various vegetables, and a rich broth.

History

Booyah’s story starts with Belgian and French-speaking immigrants who settled in Northeast Wisconsin, particularly around Green Bay, Door County, and Brown County, in the late 1800s.

These settlers brought with them the culinary tradition of bouillon, a slow-simmered meat broth or stew from Europe. When Belgian farmers and their families adapted their recipes to the ingredients and tools available in Wisconsin, “bouillon” gradually morphed in pronunciation to “booyah.”

Some historians suggest that early newspaper articles spelled it phonetically, “bouyah” or “booya”, and the spelling stuck as “booyah.”

Fun Facts

Traditional booyah is made in huge outdoor kettles, sometimes big enough to hold over 70 gallons of stew. Because of the size, people often use boat oars or shovel handles to stir it. If you’re not breaking a sweat, you’re not doing it right!
Booyah is the unofficial fundraiser food of northeastern Wisconsin. Fire departments, parishes, and veterans’ groups cook up gallons of it to sell by the bowl or by the bucket. People often bring their own pots or coolers to take a batch home.

Where to Try

The Booyah Shed – Green Bay, Wisconsin

Belgian Delight – Brussels, Wisconsin

Kroll’s West - Ashwaubenon, Wisconsin

Also Known As

Kitchen Sink Stew

Recipe

Serves: 10–12
Prep time: 30 minutes
Cook time: 6–8 hours

Ingredients

3 lbs bone-in chicken (legs, thighs, or whole cut-up chicken)
1½ lbs beef stew meat or pork shoulder, cut into chunks
12 cups chicken or beef stock (or a mix)
5 potatoes, peeled and diced
3 carrots, sliced
3 celery stalks, chopped
1 large onion, chopped
2 cups shredded cabbage
1 cup green beans, cut into 1-inch pieces
1 cup corn (frozen or canned)
1 cup peas (optional but traditional)
1 can (14 oz) diced tomatoes
2 bay leaves
1 tsp dried thyme
1 tsp poultry seasoning
Salt and pepper to taste
(Optional) splash of apple cider vinegar or Worcestershire sauce near the end for depth

Preparation & Cooking Instructions

In a very large stockpot (or slow cooker), add chicken, beef or pork, and broth. Bring to a boil, skim off foam, then reduce to a gentle simmer. Cover partially and cook for 2–3 hours, until the meats are very tender.
Remove chicken, discard skin and bones, and shred the meat. Return all meat to the pot.
Stir in potatoes, carrots, celery, onion, cabbage, green beans, corn, peas, and tomatoes. Add bay leaves, thyme, poultry seasoning, and a bit of salt and pepper.
Continue to simmer gently for 3–5 more hours, stirring occasionally. Keep the heat low — it should bubble lazily, not boil hard. Add a splash of water or broth if it gets too thick.
In the last 30 minutes, taste and adjust with more salt, pepper, or a splash of apple cider vinegar for brightness.
Ladle into bowls and serve with buttered rolls or oyster crackers — just like the church picnics and firehouse suppers of Green Bay.

Booyah