Name: Wisconsin Booyah Is the Stew That Will Keep You Warm All Winter Long
Prep time: 45 min
Cook time: 2 h 45 min
Total time: 7 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 pounds oxtails, meaty soup bones, or bone-in short ribs; 2 pounds bone-in, skin-on chicken thighs; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 tablespoon plus 2 teaspoons olive oil, divided; 1 large yellow onion, one half cut into quarters, the other half chopped; 4 teaspoons Better Than Bouillon roasted chicken base; 1 1/2 teaspoons poultry seasoning; 1 bay leaf; 4 large carrots, cut into 1/2-inch slices; 4 celery stalks, cut into 1/2-inch slices; 1 (14.5-ounce) can fire-roasted diced tomatoes with juice; 10 ounces Yukon gold or red new potatoes, peeled and cut into 1/2-inch dice; 2 cups shredded green cabbage, roughly chopped into shorter shreds; 1 cup chopped green beans or frozen peas; Oyster crackers, for serving

1 Season the oxtails and chicken with the salt and pepper. Heat 1 tablespoon of the oil in a large soup pot over medium heat. Add the oxtails and brown on all sides, 10 minutes. Transfer to a plate. Add the chicken, skin-side down and cook until browned, 8 minutes. Turn and brown the second side, 5 minutes. Transfer to the plate with the oxtails.

2 Pour off the fat in the pan but leave the brown bits stuck to the bottom. Return the oxtails and any accumulated juices on the plate to the pot (you’ll add the chicken later). Add 8 cups of water, the quartered onion, chicken broth base, poultry seasoning, and bay leaf. Bring to a vigorous simmer over high heat. Reduce the heat to medium-low, cover, and simmer gently for 1 hour. Add the browned chicken and cook until the meat is very tender (a fork will twist easily when inserted into the oxtail meat), about 1 hour longer.

3 Transfer the oxtails and chicken to a plate and refrigerate until cool enough to handle, 30 minutes. Meanwhile, strain the broth through a fine strainer into a large bowl, discarding any solids. Pull the meat from the oxtails, and discard the fat and bones. Shred the chicken into large chunks, discarding the skin and bones. Refrigerate the meat and broth separately once they have cooled, preferably overnight but at least until the fat that floats to the top of the broth has solidified, 4 hours.

4 Heat the remaining 2 teaspoons olive oil in a large soup pot over medium-high heat. Add the chopped onions, carrots, and celery and sauté until the onions are translucent, 5 minutes.

5 Add the meat broth, tomatoes with juice, and potatoes and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer, and cook uncovered, stirring occasionally, until the potatoes are just tender when pierced with a fork, 20 to 25 minutes.

6 Add the beef and chicken meat, cabbage, and green beans or peas and cook on low heat, stirring gently once or twice, until the green beans are tender, 10 minutes. Do not simmer vigorously or stir too much or the chicken will fall apart and get stringy. Adjust the seasoning with salt and pepper and serve with oyster crackers. Cool leftovers completely and then refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Defrost completely in the refrigerator and reheat gently on the stove over low heat or in the microwave until piping hot. Love the recipe? Leave us stars and a comment below!