Booyah (stew)

Booyah is a thick, slow-cooked stew, traditionally of Belgian origin, that is popular in the Upper Midwestern United States, particularly in northeastern Wisconsin, the Green Bay area, and portions of Minnesota. It is often made in large quantities for community events, fundraisers, and family gatherings.

The exact ingredients and preparation methods for booyah vary widely, with each cook often having their own closely guarded recipe. However, common ingredients typically include a variety of meats (such as beef, pork, chicken, and sometimes oxtail), numerous vegetables (such as carrots, celery, onions, potatoes, cabbage, and sometimes tomatoes or green beans), and a complex blend of seasonings.

The stew is characterized by its long cooking time, often simmering for 12 to 24 hours or even longer in large kettles over an open fire or on a propane burner. This extended cooking period allows the flavors to meld and deepen, resulting in a rich, savory broth and tender, flavorful meat and vegetables. The slow cooking process also helps to break down tougher cuts of meat, making them more palatable.

Booyah is typically served hot, often with crackers or bread. It is considered a hearty and comforting dish, especially popular during colder months. Due to its association with community gatherings and fundraising efforts, booyah also holds a cultural significance in the regions where it is prevalent. The making and sharing of booyah is often a social event in itself, bringing people together to collaborate and enjoy a common culinary tradition. The preparation of a batch of booyah often requires significant effort and teamwork.